Pecan 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 green and tender, then tossed in a bright, herby pesto that comes together in minutes. The sauce is built entirely from basil, parsley, garlic, lemon, and good olive oil — nothing more, nothing less — so every bite is clean, vibrant, and genuinely satisfying. Store-bought pestos can be a minefield for anyone avoiding tree nuts, often sneaking in pine nuts or other additions that aren't always obvious on the label, but this one is completely homemade and nut-free by design. The quick ice bath after blanching is the secret to keeping the spears perfectly crisp and that gorgeous color locked in. A final drizzle of olive oil and a little extra lemon zest over the top makes it look like something you'd order at a nice restaurant. It works beautifully as a side dish or a light lunch, and it can be made ahead and chilled, which makes it a great option for entertaining without any last-minute stress.

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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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