Wheat Free Basil-Pesto Asparagus Salad

Total time25 min

Prep time15 min

Cook time5 min

4.8

(7)

Fresh asparagus gets the full treatment here — blanched until vivid and just-tender, then shocked in ice water to lock in that gorgeous green color before being draped in a bright, herbaceous pesto. The sauce itself is blended from scratch using fresh basil, parsley, garlic, lemon juice, and good olive oil, so every element is clean, simple, and completely free of wheat or grain-based fillers. Store-bought pestos can be sneaky with additives, but making it yourself in a blender takes only minutes and the flavor payoff is enormous. The lemon zest scattered on top at the end adds a little pop of citrus that keeps the whole dish feeling light and fresh rather than heavy. It works beautifully as a side for a dinner party or as a make-ahead salad that holds up well chilled — the asparagus stays crisp and the pesto clings to every spear. Whether you serve it at room temperature or straight from the fridge, this one is effortlessly elegant with zero compromise on flavor.

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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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