Nitrate & Nitrite Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the full treatment here — blanched until just tender and brilliantly green, then tossed in a vibrant homemade pesto that comes together in minutes. The pesto itself is built from fresh basil, parsley, garlic, lemon juice, and good extra-virgin olive oil, so every ingredient is exactly what it sounds like with zero hidden additives. That matters more than it might seem, because processed sauces and store-bought dressings are common places where unwanted preservatives sneak into an otherwise clean dish. Making the pesto from scratch in a blender means you control everything that goes into it. The quick ice bath after blanching keeps the asparagus crisp and locks in that gorgeous color, so the finished salad looks as good as it tastes. A final drizzle of olive oil and a little extra lemon zest brighten the whole platter and make it feel genuinely restaurant-worthy. It works beautifully as a light lunch, a dinner starter, or a crowd-pleasing side that holds up well whether served at room temperature or chilled.
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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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