Tree Nut Free Basil-Pesto Asparagus Salad
Bright, herby, and impossibly vibrant, this asparagus salad is the kind of dish that makes people stop and ask what's in it. The pesto is built entirely from fresh basil, parsley, garlic, lemon, and good olive oil — no pine nuts, no walnuts, nothing from a tree. That matters more than it sounds, because store-bought pestos almost always include pine nuts or are processed alongside other tree nuts, making them a gamble for anyone avoiding them. Here, you blend everything yourself, so you know exactly what's going in. The quick blanch-and-ice-bath method keeps the asparagus snappy and that gorgeous green color locked in, while the bright lemon zest and juice cut through the richness of the oil beautifully. It works just as well served chilled from the fridge as it does at room temperature, making it a flexible option for entertaining or meal prep. Simple, fresh, and completely satisfying.
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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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