Nightshade Free Basil-Pesto Asparagus Salad
Bright, herby, and refreshingly light, this asparagus salad is the kind of dish that looks impressive but comes together with minimal effort. The blanch-and-shock method keeps the spears vivid green and perfectly tender without turning them mushy, so every bite has a satisfying snap. The homemade pesto is where the real magic happens — fresh basil and parsley blended with garlic, lemon juice, and good olive oil create a sauce that's vibrant and deeply flavorful without relying on any tomatoes, peppers, or other nightshade ingredients that can sneak into store-bought versions. For anyone navigating a nightshade-free lifestyle, pesto is often a safe harbor, but jarred varieties sometimes include unexpected additives, so blending your own in minutes is absolutely worth it. A final drizzle of olive oil and a little extra lemon zest on top make the whole platter feel like something you'd order at a nice restaurant. It works beautifully as a side dish or a light lunch, and it holds up well chilled if you want to prep it slightly ahead.
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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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