Pistachio Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until just tender and brilliantly green, then tossed in a vibrant homemade pesto that comes together in minutes. The sauce leans on fragrant basil, bright parsley, garlic, and a generous hit of lemon juice and zest — no nuts of any kind, so you get all the bold, herby richness of a classic pesto without any worry about cross-contact. Store-bought pesto is one of those products where nut-free shoppers often have to read labels twice, but blending your own from scratch puts you completely in control of every ingredient. The ice-bath step keeps the asparagus crisp and that gorgeous color locked in, making this as beautiful on the plate as it is on the palate. A final drizzle of good olive oil and a little extra lemon zest pull the whole dish together with a brightness that feels almost restaurant-worthy. Serve it at room temperature as a stunning side or chill it for an easy make-ahead option that holds up well for about an hour.
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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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