Legume Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Bright, herby, and impossibly fresh, this asparagus salad is the kind of dish that makes people ask for the recipe before they've even finished their plate. The pesto here skips pine nuts entirely and leans on a generous handful of basil and parsley blended with garlic, lemon juice, and good olive oil — the result is a vivid, silky sauce that clings beautifully to every spear. A quick blanch and ice bath keeps the asparagus snappy and that gorgeous deep green color locked in, so the whole platter looks as stunning as it tastes. Traditional pesto can be a minefield for anyone avoiding legumes and tree nuts, but this version sidesteps all of that without sacrificing any of the bold, garden-fresh flavor you're after. It comes together in one blender and a single pot, making it an easy win for weeknight dinners or a showstopper addition to a weekend spread. Serve it at room temperature right away or let it chill for an hour — either way, it disappears fast.

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Ingredients

4 servings

For the salad

1 lb fresh asparagus, woody ends snapped off
1 tsp salt, divided

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup fresh parsley leaves
2 cloves garlic, peeled
⅓ cup extra-virgin olive oil, plus more for drizzling
2 tbsp lemon juice (from about 1 lemon)
¼ tsp lemon zest
¼ tsp salt

For serving

1 tbsp extra-virgin olive oil, for drizzling (optional)
1 tsp lemon zest, for garnish (optional)

Instructions

1
Bring a large pot of water to a boil over high heat and stir in 3/4 tsp of the salt. Fill a large bowl with ice water and set it nearby.
2
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears. Drain through a colander and immediately transfer to the ice water. Let sit for 5 minutes until fully chilled, then drain and pat dry with a clean towel.

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