Walnut 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 is built entirely from basil, parsley, garlic, lemon, and good olive oil — no pine nuts, no walnuts, no nuts of any kind — so it's a genuinely safe option for anyone navigating tree nut concerns without sacrificing that classic pesto flavor. Store-bought pesto is one of those products where hidden ingredients and shared equipment can make label-reading a real chore, so blending your own from scratch is both the smarter and tastier move. The quick ice bath after blanching is the secret to keeping the asparagus crisp and that gorgeous color locked in. A little extra lemon zest scattered over the top at the end adds a bright, fresh finish that makes the whole platter look like something from a restaurant. It works beautifully as a light lunch, a crowd-pleasing side, or even a make-ahead dish since it holds well in the fridge for up to an hour before serving.
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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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