This dressing makes this salad! If you want to have extra pesto to use for other things, add all the ingredients to the blender except the vinegar, blend it and take out what you want as pesto, and then add the vinegar to turn it into a dressing.

Serves 4

Salad Ingredients

  • 2 onions sliced
  • 1 bunch asparagus, bottoms removed
  • 2 nectarines sliced
  • 4 ounces butter lettuce
  • ½ cup pistachios, shelled
  • 2 tbsp. olive oil

Dressing Ingredients

  • 2 cups fresh basil stems removed
  • 2 cloves garlic peeled
  • 1 teaspoon salt pink Himalayan
  • 6 tablespoons extra virgin olive oil
  • ½ cup rice wine vinegar


  1. Place the lettuce, nectarines and pistachios in a salad bowl.
  2. Heat two tablespoons olive oil in a skillet over high heat. Add the onions and asparagus and let cook for 5 minutes, mixing often. Remove from heat and place in salad bowl.
  3. In a food processor, add remaining olive oil, basil, garlic, salt and vinegar, and blend until smooth.
  4. Dress salad immediately before serving.