Macadamia Free Basil-Pesto Asparagus Salad
Fresh asparagus gets a vibrant makeover here, blanched until just tender and bright green, then tossed in a silky homemade pesto that comes together in minutes. The pesto leans on fragrant basil, fresh parsley, garlic, and a generous hit of lemon juice and zest, giving it a punchy, herbaceous flavor that clings beautifully to every spear. One of the trickiest things about store-bought pesto is that it often sneaks in unexpected nuts — but this one is blended entirely from pantry staples and fresh herbs, so you know exactly what's going in the bowl. The quick ice bath after blanching is a small step that makes a big difference, locking in that gorgeous color and keeping the asparagus crisp rather than limp. A final drizzle of good olive oil and a little extra lemon zest over the top pulls the whole dish together with a bright, fresh finish. It works beautifully as a starter, a side alongside grilled proteins, or even a light lunch straight from the fridge.
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Learn more →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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