Peanut Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Fresh asparagus gets the star treatment here, blanched until vivid and tender, then tossed in a bright, herbaceous pesto made entirely from basil, parsley, garlic, lemon, and good olive oil. The quick ice-bath step locks in that gorgeous green color and keeps the spears crisp-tender rather than limp, which makes all the difference on the plate. Store-bought pesto can be a minefield for anyone avoiding peanuts or tree nuts, since many versions sneak in pine nuts or are processed on shared equipment — but this homemade version is blended from scratch with zero nuts in sight. The lemon juice and zest cut through the richness of the olive oil beautifully, giving the pesto a zippy, almost citrusy lift that makes the whole salad feel light and fresh. It comes together in one blender and one pot, so cleanup is minimal and the payoff is enormous. Serve it at room temperature right away or let it chill for an hour — either way, it's the kind of vegetable dish that 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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