Stop what you’re doing. This is not your average tuna salad. Pickle lovers, this one’s for you.
This creamy, crunchy tuna salad is packed with tangy flavor from chopped pickles, lemon juice, and a mayo-yogurt dressing that hits all the right notes.
Want to take it even further? Add a sprinkle of Trader Joe’s Dill Pickle Seasoning recipe for an extra dill-icious twist. High in protein and perfect for meal prep, sandwiches, or scooping onto crackers—this is the tuna salad you’ll want to make on repeat.
Three Reasons Why I Love This Dill Pickle Tuna Salad
Canned tuna is a pantry staple in my house. Having cans of tuna on hand is one of the easiest ways to whip up a high-protein, nutritious meal. This easy recipe comes together in under 5 minutes, and there are endless ways to make it. Lately, I’ve been loving this dill pickle-inspired version with a creamy mayo-yogurt base and a sprinkle of Trader Joe’s Pickle Seasoning for extra tangy flavor.
High in Protein: This recipe makes it easy to hit your protein goals. Enjoy it in a sandwich, wrap, or with crackers for a quick and satisfying meal.
Quick and Customizable: Just chop, mix, and you’re done. It’s a 5-minute recipe that’s flexible and fun to tweak depending on your mood or what you have on hand.
Perfect for Meal Prep: I like to make a big batch and store it in the fridge for easy lunches. It keeps well and gets even more flavorful after a day or two.
Tools You’ll Need
Large bowl: For mixing everything together.
Small bowl: To quickly whisk up your sauce.
Measuring cups and spoons: For seasoning and sauce ingredients.
Rubber spatula: Makes mixing easy without breaking up the tuna too much.
Ingredients for Easy Dill Pickle Tuna Salad Recipe
Here are the ingredients in this creamy, crunchy salad—and what each one brings to the dish:
Canned Tuna (in water or olive oil): A convenient, high-protein base that’s affordable and packed with omega-3s.
Celery (diced): A classic tuna salad add-in for crunch and fresh, clean flavor.
Red Onion (finely chopped): Adds sharpness and color. Tip: Soak in water for 5–10 minutes to mellow out the bite if desired.
Pickles (diced): Crunchy, salty, and briny. They add texture and that signature dill pickle punch.
Sea Salt: Enhances flavor. Start with a pinch and adjust to taste, especially if your pickles are salty.
Dressing
Dill Pickle Juice: A splash brings the whole salad to life with a bold, zippy finish.
Lemon Juice: Brightens the salad and balances out the richness of the mayo.
Dijon Mustard: Adds a subtle kick and depth without overpowering the dill flavor.
Regular Mayo: Classic, creamy base that binds everything together.
Optional – Pickle Seasoning Blend (like Trader Joe’s): Adds even more tangy, herby dill flavor. The amount of pickle flavor is totally up to you.
How to Make This Dill Pickle Tuna Salad
Once you prep your ingredients, this recipe only has 2 steps!
Prep your ingredients: Chop the veggies and drain your tuna.
Mix the sauce: In a small bowl, stir together the dill pickle seasoning, lemon juice, pickle juice, and salt.
Combine and taste: Add everything to a large bowl and mix well. Taste and adjust with more lemon, salt, or pickles to make it your own.
More Ingredient Add-Ins & Swaps
Mix it up with these optional touches to make this tuna salad your own:
More Pickles: Can’t get enough? Add extra chopped pickles or a spoonful of dill pickle relish for even more tang and texture.
Trader Joe’s Dill Pickle Seasoning or make your own!
Red Bell Peppers: A pop of color and natural sweetness that pairs well with the briny flavors.
Drizzle of Olive Oil: Adds richness, healthy fats, and a silky finish—especially nice if you’re using tuna packed in water.
Garlic Powder: A quick way to boost savory depth without chopping anything extra.
Fresh Herbs (Dill, Parsley, Chives, or Green Onions): Add brightness, flavor, and a little visual flair.
Plain Greek Yogurt or More Mayo: Want it creamier? Stir in 1–2 tablespoons at a time until it’s just right.
Easy Meal Prep Tips
This is one of my go-to Sunday meal prep recipes. It takes just minutes to make and keeps well for 3–4 days in an airtight container in the fridge.
Tip: Easily double or triple the batch if you’re feeding a crowd or want lunches ready for the week.
How to Serve This Tasty Tuna Salad
With crackers: For a quick protein snack or light lunch.
On a bed of lettuce: Think tuna salad lettuce cups!
In a wrap, in pita bread, or a sandwich: Cold and crunchy between two slices of wheat bread, or…
Tuna melt style: Serve it open face on a slice of bread with melted American or cheddar cheese.
Over rice: My favorite way! Serve it warm or cold with chopped pickles and sauerkraut for a tangy twist.
Craving Something Heartier? Try My Protein Pasta Salad
If you love this Dill Pickle Tuna Salad but want something a little more filling, I’ve got you. My Protein Pasta Dill Pickle Tuna Salad combines everything you love about classic tuna salad! It has a creamy dressing, crunchy veggies, and bright pickle flavor, with the added bonus of high-protein pasta to make it a more complete meal.
Store it in an air-tight container and it’s perfect for meal prep and meal planning, potlucks, or whenever you want a satisfying lunch that doesn’t skimp on flavor or nutrition.
Recipe Coming SOON!
Optional but Delicious: A DIY Dill Pickle Seasoning Blend
Trader Joe’s makes a seasonal Dill Pickle Seasoning! But if it’s out of season or sold out, you’ll want to keep this recipe on repeat year-round.
Try making your own DIY dill pickle seasoning blend at home. It’s simple, customizable, and made with pantry staples.
DIY Dill Pickle Seasoning Blend: Mix together the following ingredients in a small jar or spice container:
1 tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon True Lemon –True Lemon is a non-GMO, shelf-stable powder made from real lemon juice and peel. One packet adds a clean, citrusy punch that works great in seasoning blends.
½ teaspoon sugar
½ teaspoon kosher salt
¼ teaspoon mustard powder
Optional: pinch of celery seed or dill seed for extra flavor
Tip: Taste and adjust as you go, add more salt or citric acid if you want it tangier.
10 Ways to Use Your own DIY Pickle Seasoning or Trader Joe’s Pickle Seasoning
This tangy, dill-forward blend adds a punch of flavor to more than just tuna salad. Besides blended into a Tuna Salad, here are 10 easy and delicious ways to use it:
Popcorn: Sprinkle it over freshly popped popcorn to make dill pickle popcorn!
Chicken Salad: Stir into mayo or Greek yogurt-based chicken salad for extra zing.
Soup: Add to creamy soups like potato, cauliflower, or broccoli cheddar for a subtle tang.
Cottage Cheese Dip: Mix with cottage cheese and a splash of pickle juice for a protein-rich dip.
Freshly Scrambled Eggs: Add a pinch just before serving to brighten up your breakfast.
Cream Cheese Bagel Spread: Stir into softened cream cheese and spread on a toasted bagel.
French Fries Seasoning: Combine with vinegar powder and sprinkle over fries or roasted potatoes.
Greek Yogurt Dip: Mix with yogurt, lemon juice, pickle juice, dill, and parsley for a dill-licious dip!
Potato Salad: Use it as a flavor booster in classic or mustard-based potato salad recipes.
Impossible or Beef Burgers: Mix the seasoning into Impossible meat or ground beef to make impossible or ground beef patties. Grill and top with plenty of sliced pickles for the ultimate dill pickle burger experience.
This creamy, crunchy Dill Pickle Tuna Salad is packed with tangy flavor and high-protein ingredients, making it the perfect quick lunch or meal prep staple.
In a medium bowl, mix the tuna, pickles, celery, red onion, and dill.
In a small bowl, whisk together the Greek yogurt, mayo, pickle juice, Dijon, lemon juice, garlic powder, salt, and pepper.
Pour the dressing over the tuna mixture and stir to combine. Taste and adjust seasoning if needed.
Chill for 20 minutes before serving for the best flavor (optional but recommended).
Notes
Nutrition Disclaimer: Nutrition information is an estimate and may vary based on ingredients used and portion sizes. This information should not be considered a substitute for professional dietary advice. Always consult with a registered dietitian or healthcare provider for personalized guidance.
Ever spotted oyster mushrooms at the grocery store or farmers market and thought, “They look cool, but what do I do with them?” I’ve been there too.
My first experience with these fresh mushrooms was in the summer of 2021. I picked up a cluster of blue oyster mushrooms and had pan-fried oyster mushrooms, in butter with a pinch of salt. One bite and I was hooked. After that, I’ve been exploring different ways to cook with them. Still, I think my favorite way is simply sautéed in butter and salt.
If you’ve been curious about oyster mushrooms, how to clean them, how to cook them, or what kind of recipes they work in, this article is for you. You don’t need to feel intimidated by these fantastic fungi. I’ll walk you through everything you need to know to start cooking with confidence.
What are Oyster Mushrooms?
Oyster mushrooms are fast-growing fungi that grow in clusters on trees and resemble oysters, hence the name. They come in a variety of colors, including pink, yellow, blue, and gray.
Known for their tender, meaty texture and mild, earthy flavor with nutty and briny notes, they’re a favorite in plant-based cooking. Oyster mushrooms are rich in vitamin D, fiber, and antioxidants, making them both flavorful and nutritious.
Where To Find Oyster Mushrooms
Local mushroom growers are in just about every major city these days, when I lived in Alabama we had Midway Mushrooms and now that I am in the Pacific Northwest we have Columbia Mushroom Company and Bridgetown Mushrooms in Portland.
Check out your local farmer’s market or give it a quick google search for mushroom growers in your area. Many mushroom growers sell mushroom growing kits so you can grow your own oyster mushrooms at home. Many grocery stores also sell mushrooms from local growers.
How to Clean Oyster Mushrooms
Oyster Mushrooms don’t need much cleaning and prep once you bring them home from the store or farmers market.
Brush off debris with your fingers and a damp paper towel
You can quickly rinse the mushrooms under cool running water and pat dry but, do not submerge in water.Mushrooms can become waterlogged and lose some of their flavor if water is not used sparingly.
How to Store Oyster Mushrooms
Store fresh oyster mushrooms in a paper bag in the refrigerator. This helps prevent moisture buildup and keeps them from getting slimy. If you’ve already opened the package, transfer the mushrooms to a paper towel-lined container with the lid slightly ajar.
Avoid an airtight container, which trap moisture and cause faster spoilage. Use within 5 to 7 days for best quality.
How to Cook with Oyster Mushrooms
Oyster mushrooms are incredibly versatile and can be used in everything from quick weeknight meals to more complex, flavor-packed dishes. Below are three tiers of recipe ideas—starting with the easiest ways to enjoy them and moving up to more involved, restaurant-worthy creations.
Cooking Quick, Easy, & Simple Mushroom Recipes
These methods require minimal prep and highlight the mushroom’s natural flavor and tender texture:
Simply Sautéed in a hot pan with olive oil or butter, seasoned with salt and pepper. Optional: finish with a splash of white wine for brightness.
Tucked into a grilled cheese sandwich or stuffed into a warm wrap with greens and sauce.
Pan-fried with garlic in a large skillet until golden brown. Serve as a simple side dish sprinkled with fresh parsley or spooned over toast.
Cooking Moderately Easy Mushrooms Recipes
These recipes take a bit more time but are still approachable for a weeknight:
Soups, chowders, or chili: oyster mushrooms add meatiness and richness.
Stir-fries and pastas: they soak up sauces beautifully and pair well with creamy, savory, or spicy flavors, like my Vegan Yakisoba Recipe.
Egg-based dishes: fold sautéed mushrooms into an omelet, serve with scrambled eggs, or bake them into a mushroom quicheor frittata.
Rice bowls and tacos: use them solo or mixed with other mushrooms as a hearty filling.
Trying More Complex Mushroom Recipes
These dishes require a little more prep, but they’re worth it for the texture and flavor payoff:
Vegan Po’ Boy Bowls:season and sear oyster mushrooms for a flavorful, plant-based spin on the classic.
Homemade mushroom burgers: chopped into smaller pieces and mixed into the patty for moisture and umami.
Creamy mushroom risotto: stir them into arborio rice with broth, garlic, and Parmesan for a rich, savory main.
Recipe: Pink Oyster Mushroom Soup with White Beans
A great way to use oyster mushrooms is in this creamy, satisfying soup. It’s simple to make, filling, and totally plant-based. Not only is this recipe 100% plant-based but it is high in plant-based proteins with 25g of protein per serving.
Ingredients
Pink Oyster Mushrooms (16 oz): These mushrooms are rich in antioxidants and fiber. They add a meaty texture and earthy, nutty flavor to the soup, making it more satisfying without any actual meat.
Navy Beans (2 cans, rinsed and drained): A budget-friendly pantry staple packed with plant-based protein, fiber, and iron. Navy beans help create a creamy base and keep you fuller longer. For more on flexitarian pantry staples check out my article!
Vegetable Broth (2 cups): Gives depth and flavor to the soup. Use low-sodium broth to better control salt levels, or use homemade!
Coconut Milk (1 can, full-fat): Adds richness and creaminess while keeping the soup dairy-free. To cut the fat and calories in this recipe you can cut the coconut milk in half and replace it with water or more vegetable broth.
Coconut Oil:
For sautéing aromatics and spices. You could also use avocado or canola oil.
Aromatics: Onion, Garlic, and Celery: These form the flavor foundation.
Diced Green Chilis (1 can): Adds mild heat and acidity to balance the creaminess. Feel free to adjust based on spice preference.
Fresh Rosemary and Parsley: Rosemary infuses the broth with a woodsy, comforting aroma. Parsley adds a fresh pop of color and vitamin K.
Cumin, Oregano, Black Pepper, and Sea Salt: A warming spice blend that gives the soup a Southwestern vibe without overpowering the main ingredients.
Optional: Coconut Flour or All-Purpose Flour (2 tbsp): Used to thicken the soup. Coconut flour adds fiber and keeps it grain-free, but either works.
Topping Options (optional but recommended): Sliced avocado, jalapeños, Greek or coconut yogurt, or fresh herbs. These not only boost flavor and texture but can also add healthy fats or extra protein, depending on what you choose.
How To Make Creamy Pink Oysters with White Beans
Sauté the aromatics: Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add garlic and onion. Cook for 3–5 minutes until soft and fragrant.
Add vegetables: Stir in celery and mushrooms. Sauté for 5 minutes, until mushrooms begin to soften and release liquid.
Simmer: Add navy beans, green chilis, coconut milk, vegetable broth, oregano, cumin, pepper, salt, parsley, and rosemary. Stir well. Bring to a simmer and reduce heat to low.
Thicken (optional): If you prefer a thicker chowder, mix 2 tablespoons coconut flour with ½ cup of hot soup broth in a small bowl. Stir this slurry into the pot. Simmer uncovered for 30 minutes, stirring occasionally.
Serve: Remove the rosemary sprig. Taste and adjust seasoning. Serve hot with your favorite toppings.
Recipe Tip: Mix and Match Your Mushrooms and Beans
No pink oyster mushrooms? No problem. This recipe also works well with blue oyster, king oyster, shiitake, or even cremini mushrooms. Just slice them to a similar size so they cook evenly.
You can also swap the navy beans for cannellini beans, great northern beans, or chickpeas if that’s what you have on hand. Each one adds a slightly different texture and flavor, but all work well with the creamy broth.
31oznavy beans2 cans or other white bean of choice
4oz green chilis1 can
6cupsvegetable broth
1cancoconut milk
1tspdried oregano
1tspcumin
¼tspblack pepper
1rosemary sprig
3tbspcoconut flour
Optional Toppings
Greek Yogurt, Coconut Yogurt, fresh herbs such as parsley, cilantro, chives, sliced avocado, pickled jalapenos, or a dash of your favorite hot sauce .
Instructions
Sauté the aromatics:
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add garlic and onion. Cook for 3–5 minutes until soft and fragrant.
Add vegetables:
Stir in celery and mushrooms. Sauté for 5 minutes, until mushrooms begin to soften and release liquid.
Simmer:
Add navy beans, green chilis, coconut milk, vegetable broth, oregano, cumin, pepper, salt, parsley, and rosemary. Stir well. Bring to a simmer and reduce heat to low.
Thicken:
For a thicker chowder, mix 2 tablespoons coconut flour with ½ cup of hot soup broth in a small bowl. Stir this slurry into the pot. Simmer uncovered for 30 minutes, stirring occasionally.
Serve:
Remove the rosemary sprig. Taste and adjust seasoning. Serve hot with your favorite toppings.
Notes
Oyster Mushrooms: Use Pink or Blue Oyster Mushrooms or another mushrooms of choice. Nutrition Disclaimer: The nutrition information provided is an estimate generated using online tools and is for informational purposes only. Actual values may vary based on specific ingredients, brands used, and portion sizes. For the most accurate results, please calculate using your preferred nutrition calculator.
Three Bean High Protein Chili: Healthy Plant-Based Recipe
Chili is an American classic that’s hearty, comforting, and endlessly versatile. You can serve this Three Bean Vegetable Chili in so many ways, think chili cheese dogs (plant-based or traditional), loaded nachos, chili with cornbread, or my favorite, spooned over a big bowl of noodles.
But here’s something that sets this chili apart from many other comfort foods: it’s packed with vegetables. Unlike fried wings, pizza, or chips, a bowl of homemade chili brings serious flavor and nutrients to the table. Of course, there’s no rule saying you can’t have wings or nachos too, make both and enjoy the best of both worlds.
Ready to see what makes this version extra special? Let’s dig into the recipe and talk about the secret ingredient that takes it to the next level.
Three Reasons Why I Love This Recipe As A Flexitarian Dietitian
1. It’s a Meal Prep Master: This chili is perfect for busy weeknights. Just make a big batch, store it in an airtight container, and enjoy ready-to-go meals throughout the week. It reheats beautifully and tastes even better the next day.
2. It’s High in Fiber and Packed with Veggies: Getting kids (and even adults) to eat their veggies can be a challenge, but not with this recipe. Loaded with beans and colorful vegetables, it’s a feel-good meal that’s both nourishing and satisfying.
3. Easy Meal For Stressful days: This is a one-pot, dump-it-and-forget-it kind of meal. Plus, the bold, cozy flavors and customizable toppings make it a family favorite.
This Recipe Has a Secret!
There’s a secret ingredient in this Vegetable Chili, can you guess what it is? Here’s a hint: it’s made of tiny florets and looks a bit like ground beef when this chili is done cooking.
It’s riced cauliflower! Riced cauliflower blends right in with the beans and veggies, mimicking the texture of ground meat while adding even more veggie goodness to every bite. It’s a simple way to boost the nutrition without changing the cozy, hearty feel of a classic chili.
Tools & Ingredients for Vegan Vegetable Chili
Tools You’ll Need
To make this recipe, you’ll need just a few basic kitchen tools:
A Dutch oven or large pot (for stovetop cooking) OR a slow cooker (if you prefer a hands-off method)
A cutting board and sharp knife
A can opener
A wooden spoon or spatula for stirring
Ingredients You’ll Need
Veggies:
Riced cauliflower – The secret ingredient gives this chili its meaty texture without using any animal products.
Jalapeños – For heat and flavor. Dice with seeds and ribs for extra spice, or leave them out for a milder chili.
Bell peppers – Red, green, yellow, or orange, any color works. They add a pop of color and natural sweetness.
Crushed canned tomatoes – Choose a high-quality brand like Cento or Tuttorosso. This is the heart of the chili, so make it count. I love Bianco DiNapoli, SAN MERICAN, and Cento.
Beans:
1 can pinto beans
1 can Great Northern beans
2 cans black beans
This mix provides contrast in color, texture, and flavor, making each bite satisfying and unique.
Spices & Flavor Boosters:
Chili powder: Add as much or as little as you like. I keep it light, but you can double or triple it if you love bold chili flavor.
Ground cumin
Garlic powder
Oregano
Thyme
Bay leaves
Celery seed
Paprika
Cayenne pepper
Cracked black pepper
Salt, to taste
Optional Sweetener:
Honey (or maple syrup for vegan) – Just a touch helps balanance
Toppings for High-Protein Chili
My favorite part about chili are all the toppings! Here are some of my favorites:
Shredded cheddar cheese (or plant-based cheese)
Jalapeños
Greek yogurt or sour cream (plant-based or dairy)
Chopped onions
And if you want to get creative, try:
Fritos or tortilla strips
A squeeze of lime
Hot sauce
Cilantro or chives
Green onions
For a fun twist, surprise your guests with unexpected toppings like:
A drizzle of honey or maple syrup
A splash of whiskey
Hemp hearts
Diced mango
Tater Tots
The options are endless! Have fun with it!
How to Make Vegan Vegetable Chili
This recipe couldn’t be easier and it all comes together in one pot!
Sauté the aromatics. Start by heating a bit of oil in a Dutch oven or large pot. Add your chopped onions, bell peppers, and jalapeños. Cook until softened and fragrant, about 5–7 minutes.
Add the rest. Stir in the riced cauliflower, canned beans (drained and rinsed), crushed tomatoes, spices, and a splash of water or broth if needed. Give everything a good stir, then cover with a lid.
Let it simmer. Reduce the heat and let the chili simmer gently for 30–40 minutes. Use this time to read a chapter of your book, hop on the bike for a spin, or take the dog for a walk. The longer it simmers, the deeper the flavor gets.
Taste and adjust. Before serving, give it a taste and adjust the seasoning if needed—more salt, spice, or a little extra honey or lime juice to balance the flavors.
Serve and garnish. Ladle into bowls and pile on your favorite toppings. Think Greek yogurt or plant-based sour cream, shredded cheese, jalapeños, avocado, fresh herbs, tortilla chips, or cornbread croutons.
Other Additions & Customizations
One of the best things about this chili is how flexible it is. You can easily adjust it based on what you have on hand or what you’re craving.
Add Extra Veggies Got extra produce in the fridge? Toss it in! Green chiles, red or green bell peppers, sweet potatoes, or even corn all work beautifully here. It’s a great way to reduce food waste and bulk up the nutrition.
Switch Up the Beans To keep the protein around 25–30 grams per serving, I recommend using 4 cans of beans for 6 servings. But feel free to mix and match, use more Great Northern beans, fewer black beans, or add lentils for a slightly different texture and flavor.
Craving More Heat? Add a smoky kick with 1–2 dried chili peppers or stir in red pepper flakes or cayenne. Start with 1–2 teaspoons and adjust to your spice tolerance.
Want a Richer Base? Instead of water, use vegetable broth, homemade or store-bought. It adds depth and rounds out the flavor of the tomatoes and spices.
Ways to Enjoy This Chili
I talked a little about this earlier in the article but there’s no wrong way to eat chili.
Here are a few of my favorite ideas:
Chili Mac: Stir into your favorite cooked pasta for a cozy, protein-packed twist on mac and cheese.
With Tortilla Chips: Scoop it like a chunky dip or enjoy it nacho-style.
In a Bowl with Cornbread: Classic and comforting. Bonus points for cornbread croutons.
Hearty, flavorful, and packed with plant-based protein, this High-Protein Vegetable Chili is a satisfying one-pot meal perfect for busy weeknights or meal prep. Made with three types of beans, colorful veggies, and warming spices, it’s both nourishing and comforting.
1 tbspmaple syrupor other sweetener of choice - i.e. honey, brown sugar
Toppings
6tbspvegan cheddar cheesesee recipe note for further topping suggestions
Instructions
Saute Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the red bell pepper, jalapeno, onion and cook until softened, about 5 minutes.
Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
Add the chili powder, cayenne pepper, and cumin to the pepper, onion, and garlic and mixture. Continue to saute for 1-2 minutes to toast the spices.
Add the Cauliflower, Beans, and Tomatoes
Add the riced cauliflower, beans, tomatoes, and vegetable broth to the pot and stir.
Add the Remaining Seasonings
Add the oregano, celery seed, thyme, bay leaves, kosher salt, black pepper, and maple syrup to the chili and stir.
Simmer
Cover the pot with a lid and let the chili simmer for 30-60 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
Taste and Serve
Remove the bay leaf and taste the chili and adjust the seasoning if needed, adding more salt and pepper as desired.
Once the chili is ready, serve hot with your favorite toppings.
Notes
Top your vegan or vegetarian chili with favorites like Greek yogurt or plant-based sour cream, shredded cheese, fresh herbs (like cilantro), chopped onion, avocado, jalapeño, tortilla chips, or even cornbread croutons for extra crunch.Nutrition Disclaimer: The nutrition information provided is an estimate generated using a nutrition calculator. Values may vary depending on specific ingredients used, portion sizes, and preparation methods. For the most accurate results, please calculate using your preferred nutrition calculator or consult with a registered dietitian.
This is one of my favorite recipes to make during asparagus season. I usually whip up a big batch of homemade asparagus pesto and use it in all kinds of ways, tossed with this orzo salad, served alongside roasted potato wedges, or spread on toast with eggs. It’s a fresh, healthy way to enjoy farm-fresh asparagus and a delicious way to celebrate the start of spring.
I used my go-to asparagus pesto for this recipe. It’s simple to make and full of bright, herby flavor, check out the recipe here if you’d like to make your own.
Three Reasons Why I Love to Make This Recipe
1. Perfect for Meal Prep This salad holds up in the fridge, making it ideal for meal prepping. I love having a ready-to-eat lunch or quick snack waiting for me during busy weeks.
2. Easy Weeknight Meal With just a few ingredients and minimal cooking, this recipe comes together fast, especially if you use store-bought pesto or have some of my asparagus pesto already prepped.
3. Healthy & Flexitarian-Friendly It’s packed with fiber, healthy fats, and plant-forward ingredients. Whether you keep it vegetarian or add your favorite protein like roasted chicken or fish, it fits beautifully into a flexitarian lifestyle.
Tools You’ll Need
You don’t need much to bring this recipe together, but here are a few kitchen basics that make it easier:
Large pot or salted water: for boiling the orzo
Colander: to drain and rinse the pasta
Large mixing bowl and spoon: to toss everything together
Cutting board + knife: for prepping the veggies
Measuring cups and spoons: to portion out ingredients accurately
Ingredients You’ll Need
Once you’ve made the pesto, this orzo pesto salad comes together with just a handful of fresh, simple ingredients:
For the Salad:
8 oz orzo pasta: cooked and cooled. I often use Barilla Chickpea Orzo because it has 21g plant-based protein per serving! But for the nutrition facts list I used regular orzo pasta.
1 cup cherry tomatoes: the pop one color is perfect
1–2 tablespoons lemon juice: to brighten everything up
1–2 tablespoons olive oil: for extra richness and to help everything come together. I love Graza olive oil.
Optional Toppings:
Freshly grated parmesan cheese: adds a salty, savory finish
Chopped almonds: for crunch and a little nutty contrast (or use pine nuts if you prefer). I like to toast my almonds before chopping and topping.
Fresh basil leaves: roughly torn or sliced into ribbons. When I have fresh basil and herbs growing in my garden I top everything with them.
Red Pepper Flakes: For a touch of heat
Step-by-Step Instructions
Cook the Orzo Bring a large pot of water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
Make the Homemade Pesto If you haven’t already, prepare your pesto using a food processor. You can use my homemade recipe (linked here) or your favorite store-bought version.
Prep the Veggies While the orzo cooks, chop the cherry tomatoes and basil.
Toss Everything Together In a large bowl, combine the cooked orzo, cherry tomatoes, and fresh basil. Add the pesto, lemon juice, and olive oil. Gently toss until everything is well coated.
Finish and Serve Taste and adjust with more lemon juice, salt, or olive oil if needed. Sprinkle with parmesan cheese, more basil, and chopped almonds before serving.
Recipe Add-Ins and Variations
This orzo pesto salad is super flexible, feel free to make it your own with whatever you have on hand. Here are some delicious ways to switch it up:
Swap the pasta: Try another small shape like farfalle, ditalini, or quinoa if orzo isn’t your thing.
Use store-bought pesto: Short on time? Store-bought pesto is a great shortcut. To keep that fresh, springy feel, try adding chopped, blanched asparagus to the salad—it helps maintain those asparagus pesto vibes even if you’re not making it from scratch.
Make it vegan: Use a vegan pesto and skip the parmesan (or sub in a vegan cheese alternative such as nutritional yeast).
Add protein: Toss in a can of white beans, mozzarella pearls, feta cheese, or some grilled chicken for a heartier meal.
Add more veggies: Mix in extra color and crunch with ingredients like thinly sliced red onion, sun-dried tomatoes, fresh spinach, chopped red bell pepper, or blanched green beans. They’re an easy way to boost nutrition and texture.
This salad is not only easy to customize but also easy to serve in a variety of ways, here are a few of my favorites:
Serving Suggestions For Asparagus Pesto Orzo Recipe
Enjoy this easy pasta salad as a complete meal or follow some of my favorite suggestions!
Meal prep friendly: Make a big batch and enjoy it for lunch throughout the week. It holds up well in the fridge for 3–4 days.
Serve as a side dish: This salad pairs perfectly with grilled meats, roasted vegetables, or a cozy bowl of soup. Keep a little extra pesto on hand to drizzle over the meat or veggies, or swirl it into a creamy white bean or potato soup for an extra flavor boost.
Add protein: Turn it into a full meal by adding sliced grilled chicken breast, tofu, or white beans.
Great addition to potlucks or picnics: This dish is just as tasty served cold or at room temperature, making it easy to bring and share.
The Best Recipe Tips
Use fresh ingredients: Fresh basil, lemon juice, and, I must emphasize, a good-quality olive oil make a big difference in flavor.
Cook the orzo al dente: Slightly firm pasta holds up better in salads and won’t get mushy.
Serve at room temperature: Let the salad sit out for 10–15 minutes before serving to bring out the best flavor and texture.
Keep extra pesto on hand: A spoonful stirred in just before serving adds a burst of flavor and brings the salad back to life, especially if it’s been in the fridge for a couple of days and is starting to feel a little dry.
Brighten it up: A quick squeeze of fresh lemon juice can wake up the flavors and help loosen up dry pasta, making the salad taste freshly made again.
Recipe Storage Tips
Store any leftover orzo pesto pasta salad in an airtight container in the refrigerator. It stays fresh for 3–4 days, making it perfect for meal prep or quick lunches.
Give it a quick stir before serving, add a splash of olive oil or a spoonful of extra pesto if it seems a little dry after chilling.
Flexitarian-Friendly and Dietitian-Approved Ingredients
This orzo pesto salad fits beautifully into a flexitarian diet, a mostly plant-based way of eating that allows room for animal-based foods in moderation. It’s easy to customize with whatever protein works best for you, whether that’s tofu, grilled chicken, or mozzarella.
To boost the plant-based protein even more, I like using Barilla Chickpea Orzo. Made from chickpeas, it’s naturally gluten-free and higher in both protein and fiber than traditional orzo, making it a great option for flexitarians who want more plant-based nutrition without giving up satisfaction.
That said, chickpea pasta can be a little delicate, larger shapes and long noodles sometimes break apart or lose their texture after cooking. That’s why smaller shapes like orzo work especially well for chickpea-based pastas. For longer noodles, I prefer Barilla Protein+, which blends bean flour with wheat flour. It holds its shape better while still giving you that protein boost.
As a dietitian, I love how this salad brings together fiber-rich carbs, healthy fats, and protein in one simple, flavorful dish. It’s a nourishing and flexible meal that supports a balanced, realistic approach to healthy eating.
This bright and flavorful orzo salad is made with asparagus pesto, fresh veggies, and your favorite protein add-ins. It’s perfect for meal prep, spring gatherings, or an easy weeknight dinner. Flexitarian-friendly, quick to prepare, and packed with nutrients.
Cook orzo in salted water until al dente. Drain, rinse with cool water, and set aside. (Follow packaging instructions.)
Combine:
In a large bowl, toss orzo with pesto, lemon juice, olive oil, cherry tomatoes, parmesan.
Finish:
Top with more parmesan and almonds if using. Taste and adjust lemon juice or salt as needed.
Notes
Asparagus Pesto RecipeThis recipe makes approximately 4–5 cups of orzo pesto salad, enough for 3-4 servings as a side dish or light meal.For an extra boost of plant-based protein, try Barilla Chickpea Orzo. It’s naturally gluten-free and higher in protein and fiber, though it can be more delicate, smaller pasta shapes like orzo hold up best. Nutrition facts may vary depending on the brand of pesto, pasta, and optional toppings used.
Crispy Air Fried Oyster Mushroom Po’ Boy Bowl: A Vegan Recipe
As a dietitian who follows a flexitarian approach, I’m always looking for ways to recreate some of my go-to restaurant orders at home but with a plant-forward twist.
Po’ boys are one of my favorites, and this Mushroom Po’ Boy Bowl version keeps all the flavor. With crispy, golden mushrooms, tangy remoulade, and crunchy pickles I swap the bread for a base of grains and greens. I love to meal prep grains at the beginning of the week, which makes this a quick, balanced grain bowl I can easily pull together any night.
New to cooking with oyster mushrooms? Check out my full guide on how to cook with oyster mushrooms for tips on cleaning, prepping, and the many delicious ways to use them.
3 Reasons to Love This Mushroom Po’ Boy Bowl
This recipe is a favorite for a reason (well, three actually):
It’s a great recipe for a plant-focused lifestyle. The breaded oyster mushrooms bring that classic po’ boy feel, no meat required. It’s hearty, flavorful, and totally satisfying.
It’s easy to make with grocery store staples. No specialty shopping needed! Everything from the mushrooms to the remoulade ingredients can be found at your local grocery store.
It’s adaptable and you can make it vegan or bake the mushrooms. Want a vegan version? Easy. With a a couple ingredient swaps this is 100% plant based. Don’t feel like baking? You can air-fry the mushrooms and still get that golden, crispy bite.
What Is a Po’ Boy Bowl?
This Po’ Boy Bowl is my plant-based twist on the classic New Orleans po’ boy sandwich, which is traditionally made with fried seafood like oysters or shrimp and served on French bread. Instead of the sandwich, I layer grains in a bowl, top them with crispy breaded mushrooms, fresh veggies, and a tangy remoulade. It’s a fun, flavorful way to enjoy those bold po’ boy flavors, no bun required!
I still love a good fried oyster or shrimp po’ boy from time to time, but this version is a lighter, plant-forward way to enjoy the same vibe.
Tools You’ll Need
You don’t need anything fancy to make this po’ boy bowl. Just a few kitchen basics:
Mixing bowls – For prepping the breading and tossing the mushrooms.
Baking sheet or skillet – Depending on whether you’re baking or pan-frying the mushrooms.
Tongs or a fork – To coat the mushrooms without getting too messy.
Cutting board + knife – For slicing veggies and prepping toppings.
Small bowl or jar – For mixing up your remoulade sauce.
Optional but helpful:
Wire rack – Great for cooling baked or fried mushrooms to keep them crispy.
Air fryer – A quicker, lower-oil option for extra-crispy mushrooms.
Spray bottle for oil – Ideal for evenly coating the breaded mushrooms before baking or air frying without overdoing the oil.
Ingredients for Air-Fried Mushroom Po’ Boy Bowl with Cajun Remoulade Sauce
For the Breaded Mushrooms:
Oyster mushrooms are my top pick for this recipe. They tear into perfect little mushroom pieces and get super crispy in the air fryer.
But when I tested this version, I used a mix of maitake and cremini mushrooms since that’s what I had on hand, and honestly, they worked great! The maitakes got extra craggly and crisp, and the creminis held up really well with the breading.
1 lb mushrooms (oyster, maitake, cremini, or a mix), torn or sliced into bite-sized pieces
1/2 cup all purpose flour
1/2 cup panko breadcrumbs
1 tsp garlic powder
1 tsp Cajun seasoning
Salt and pepper, to taste
Spray oil (I use an olive oil spray bottle to keep things light but crispy)
Tip: If you want extra crunch, double dip—flour, then a splash of plant milk, then back into the dry ingredients before air frying.
For the Base: I usually use rice or quinoa and toss in a handful of greens to keep things fresh and balanced.
Cooked rice, quinoa, or any grain you love
Shredded lettuce or a handful of mixed greens
Tip: Warm grains + cool greens = the perfect base.
Toppings: To keep it true to a classic po’ boy, I go with pickles, tomato, and thin-sliced red onion. They bring just the right pop of flavor and crunch.
Sliced tomato
Thinly sliced red onion
Dill pickles or pickle chips
Optional: A sprinkle of Cajun seasoning or a drizzle of hot sauce
Sauce: You can use your favorite remoulade sauce, but I like to make mine at home—it’s quick, easy to make, and full of flavor. The pickle juice gives it that signature tang.
1/2 cup vegan or regular mayo
1 tbsp pickle juice
1 tbsp mustard (Dijon or Creole)
1 tsp garlic powder
1 tsp paprika
Hot sauce, to taste
Salt and pepper
Tip: Make the sauce ahead and keep it in the fridge—it only gets better with time. You can also swap in my high-protein remoulade if you’re looking to boost the protein content.
Pro Tip: Use Craggly Mushrooms for the Best Texture
For that chewy, crispy, “fried shrimp” vibe in your po’ boy bowl, mushrooms with lots of texture are key. I used a mix of maitake and cremini mushrooms, and they worked beautifully, especially the maitakes, which got extra craggly and crisp. If you can find them, oyster mushrooms are also a fantastic choice. Their layered structure soaks up flavor and gives that satisfying bite.
How to Make a Breaded Mushroom Po’ Boy Bowl
Step 1: Prep the Breading Station Start by prepping your breading station.
In a separate bowl, combine flour, garlic powder, smoked paprika, salt, and black pepper to make your dry mixture. In another bowl, whisk unsweetened soy milk with a tablespoon of the dry mix to create a light batter.
In a third separate bowl, add panko breadcrumbs for the final coating.
Step 2: Bread the Mushrooms Use any hearty types of mushrooms you like. When I made this, I used a mix of maitake and cremini, but oyster mushrooms would work beautifully here too.
Toss the mushroom pieces into the dry mixture until coated. Dip each one into the batter, then press into the panko.
For that ultra-crunchy texture, repeat the batter and panko step once more. This double-dredge technique helps the mushrooms turn golden brown and extra crispy.
Step 3: Air Fry or Bake To cook, either air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway through. Either method works well, just make sure the mushrooms are in a single layer for even browning.
Step 4: Make the Sauce While the mushrooms cook, whisk together your spicy remoulade in a small bowl. I like to keep mine simple but flavorful: mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, paprika, and a dash of hot sauce.
For extra tang, add a squeeze of lemon juice, and if you’re feeling bold, stir in a pinch of cayenne pepper, cajun seasoning, or even Old Bay seasoning for a nod to classic seafood po’ boys.
Step 5: Assemble the Bowl Start with a base of cooked rice, quinoa, or romaine lettuce for a crisp crunch.
Add your golden brown mushrooms, then layer on sliced tomato, red onion, pickles, and any other toppings you love.
Drizzle generously with the remoulade, and sprinkle with fresh herbs or a little extra cajun spice if you want a final kick.
Add-Ins and Substitutions
This recipe is super flexible. Season your breading mix with onion powder, swap in hearts of palm, shrimp, or tempeh, or switch the base to creamy grits.
Whether you’re staying strict vegan or just leaning plant-forward, it’s easy to adapt this bowl to your preferences without losing flavor.
Customize Your Po’ Boy Bowl
One of my favorite things about this recipe is how flexible it is. You can keep it as a bowl or take it back to its sandwich roots, either way, the flavors shine.
Make it a sandwich: Pile the crispy mushrooms, toppings, and remoulade into a toasted hoagie roll or classic po’ boy sandwich loaf for a more traditional experience. A few leaves of iceberg lettuce give that signature crunch.
Switch up the protein: Not feeling mushrooms? Try veggie patties, tempeh, shrimp, or even shredded chicken. Just season and bread them similarly for that crispy exterior.
Diet-friendly swaps: This bowl is easy to make vegan, dairy-free, or gluten-free. Use gluten-free flour and breadcrumbs for the breading, and be sure your mayo and mustard are labeled dairy- and gluten-free if needed. Use a plant-based yogurt like coconut yogurt for a vegan recipe.
Change the base: I usually go with greens and quinoa, but Cajun-spiced rice, creamy grits, or even a bed of roasted sweet potatoes are all great options.
Let your mood (or pantry) guide you, this bowl can handle it.
More Recipes
Enjoy this Mushroom Po’ Boy Bowl? Check out these other bowl recipe!
This Po’ Boy Grain Bowl swaps the sandwich for a bowl full of flavor, crispy breaded mushrooms, hearty grains, fresh veggies, and a tangy remoulade drizzle.
In a shallow bowl, combine flour, garlic powder, Cajun seasoning, salt, and pepper. In a second bowl, whisk a splash of soy milk with 1 tablespoons of the flour mixture to form a light batter. In a third bowl, add panko breadcrumbs.
Step 2: Bread the Mushrooms
Toss mushrooms in the dry flour mixture. Dip each piece in the batter, then coat in panko. For extra crunch, repeat the batter and panko step (double dredge).For detailed instructions for steps 1 and 2 check out my article for the recipe Breaded Mushrooms.
Step 3: Air Fry or Bake
Air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway. Optional: Spray lightly with oil for even browning.
Step 4: Make the Remoulade
In a small bowl, mix mayo, pickle juice, mustard, garlic powder, paprika, hot sauce, salt, and pepper. Chill until ready to serve.For a Higher Protein Remoulade make my Dill Pickle Remoulade made with Blended Cottage Cheese.
Step 5: Assemble the Bowl
Layer cooked grains and greens in a bowl. Add crispy mushrooms, tomato, red onion, and pickles. Drizzle with remoulade and top with fresh herbs or more Cajun seasoning if desired.
Notes
Cajun Shortcut: You can swap the garlic powder and paprika in both the flour mixture and remoulade for a good-quality Cajun seasoning blend to simplify and boost flavor.
Double Dredge Tip: For extra crunch, dip mushrooms in batter and panko twice. This helps them hold up in the bowl and gives that signature Po’ Boy texture.
Meal Prep Friendly: Store all components separately and assemble just before serving. The mushrooms reheat best in an air fryer or oven.
Nutrition Facts: Nutrition will vary depending on the type of mayo, grain base, and serving size used. For a lighter version, opt for a grain-free bowl with extra greens and use a light or plant-based mayo.
Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!
Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.
I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.
Why I Love This Asparagus Pesto
There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.
Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge
Perfect for leftover cooked asparagus that needs a flavorful second life
A unique twist on traditional pesto without any herbs or basil
Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds
Celebrates seasonal produce and brings fresh spring flavor to any dish
Seasonal Spotlight: Asparagus
Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:
Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.
Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.
Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.
Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.
Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.
Ingredients For This Pesto
Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.
Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.
Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.
Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.
Almond tip:Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.
Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.
Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.
Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.
How To Make Asparagus Pesto Recipe
Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:
Blanch the Asparagus:
Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.
Bring a large pot of salted water to a boil.
Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.
Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.
Optional: Toast the Nuts
While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.
Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.
Blend the Pesto:
Drain the cooled asparagus and place it in a food processor.
Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.
Pulse the mixture a few times to combine.
With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.
Adjust Seasoning:
Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.
Add ins and Substitutions
Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:
Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.
Lemon zest: Adds extra brightness and citrusy flavor.
Fresh basil: Optional, but great if you want a more classic pesto profile.
Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.
Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.
Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.
Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.
Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.
Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.
Serving Suggestions
This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:
Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!
Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.
Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.
Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.
Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!
Storage Suggestions
Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.
Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.
Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.
Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.
Dietitian Approved Recipe
As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.
Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.
So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.
This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.
Blend the pesto:
Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.
Add olive oil:
With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.
Adjust texture:
Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.
Season and serve:
Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.
Notes
This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.
Yield
This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use. That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.
