Pesto Salad with Gluten-Free Buckwheat and Asparagus

A vibrant salad combines nutty buckwheat with fresh asparagus and a zesty homemade pesto for a light, gluten-free meal. It’s perfect for a quick lunch or a refreshing side dish any time of year.

Pro Kitchen Tips

Rinse buckwheat thoroughly before cooking to remove any bitterness.
Blanch asparagus briefly to keep it tender-crisp and vibrant green.
Use fresh basil and good-quality olive oil for the most flavorful pesto.

Ingredients 0/4

1 cup water ½ cup buckwheat groats, rinsed 8 asparagus spears 2 tablespoons grated Parmesan cheese (Optional)

What Makes This Recipe Unique

This dish combines fresh, vibrant flavors with wholesome ingredients. The nutty buckwheat pairs perfectly with bright, herby pesto and crisp asparagus. It’s naturally gluten-free and packed with nutrients, making it a healthy and satisfying option for any meal.

Step 1

Bring a cup of water to a boil in a saucepan. Once it’s boiling, add the buckwheat, give it a quick stir, then lower the heat and let it simmer gently. Cook it until it’s tender but still has a bit of bite—this usually takes about 8 minutes.

Step 2

While the buckwheat is cooking, set up a steamer by placing a steamer basket or insert over a saucepan filled with water just below the basket. Bring the water to a boil, then add the asparagus. Cover it and steam until the asparagus is tender, which should take anywhere from 2 to 6 minutes depending on the thickness.

Step 3

Once the asparagus is done, take it out and chop it into pieces about half an inch long. In a mixing bowl, combine the cooked asparagus with the pesto and stir until everything is nicely coated.

Step 4

Add the cooked buckwheat to the bowl and gently toss everything together. To finish, sprinkle some Parmesan cheese on top before serving.

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Advice

Serve this salad chilled or at room temperature for a refreshing lunch or side dish. It pairs well with grilled chicken or fish and can be garnished with toasted pine nuts or shaved Parmesan for extra texture and flavor.

Leftover Care Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the salad separate from any dressing if possible to maintain freshness. Enjoy it cold or gently warmed.