Seeds 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 just tender and vibrantly green, then tossed in a bright, herbaceous pesto that comes together in minutes. The dressing is built entirely from basil, parsley, garlic, lemon, and good olive oil — nothing more, nothing less — so every bite is clean, punchy, and full of fresh flavor. Traditional pesto often calls for pine nuts, but this version skips them entirely without sacrificing any of the richness or depth you'd expect. The olive oil does the heavy lifting, blending with the herbs into a silky, glossy sauce that clings beautifully to each spear. A quick ice bath after blanching keeps the asparagus crisp and that gorgeous color locked in, which makes this just as impressive on a dinner party platter as it is for a weeknight side. A little extra lemon zest scattered over the top at the end adds a fragrant, citrusy lift that ties the whole dish together. It works equally well served at room temperature or chilled, so you can make it ahead without any 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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