Sesame 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 brilliantly green and tender, then tossed in a vibrant homemade pesto that comes together in minutes. The pesto is built entirely from basil, parsley, garlic, lemon juice, lemon zest, and good olive oil — nothing more, nothing less. That simplicity is actually the whole point, because store-bought pestos and dressings are notorious for sneaking in unexpected ingredients, including tahini or sesame oil for added richness. Making it from scratch means you know exactly what's going in the bowl. The quick ice bath after blanching locks in that gorgeous color and keeps the spears crisp rather than limp, so the final dish looks as good as it tastes. A little extra drizzle of olive oil and a scatter of lemon zest at the end brighten everything up and make it feel genuinely restaurant-worthy. Serve it at room temperature as a stunning side or chill it for an hour and bring it to your next gathering — either way, it 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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