Brazil Nut Free Basil-Pesto Brussels Sprout Salad
Shaved raw Brussels sprouts tossed in a bright, garlicky basil pesto is the kind of salad that converts even the most skeptical vegetable eaters at the table. The sprouts are sliced paper-thin so they soak up every bit of that vivid green dressing, softening just enough after a short rest without losing their satisfying bite. Chewy dried cranberries and razor-thin red onion add little pops of sweetness and sharpness that keep each forkful interesting. The homemade pesto here skips pine nuts entirely — it's built on fresh basil, lemon juice, lemon zest, garlic, and olive oil, with a subtle warmth from ground ginger that makes it feel genuinely original. Store-bought pestos can be a minefield when you're avoiding tree nuts, since brazil nuts and other varieties often sneak into commercial blends or share processing lines, so making your own from scratch is the cleanest, most satisfying solution. Everything comes together in a food processor in under a minute, which means this is weeknight-easy despite tasting like something you'd order at a nice bistro. It holds up well in the fridge overnight, making it a brilliant make-ahead option for lunches or potlucks.
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, tough outer leaves removed, ends trimmed
- ¼ small red onion, very thinly sliced
- ¼ cup dried cranberries, unsweetened or honey-sweetened
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ⅓ cup extra-virgin olive oil
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh lemon juice, for finishing (optional)
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Shave the Brussels sprouts: working in batches, halve each sprout through the root end, then place cut-side down and slice crosswise as thinly as possible with a chef's knife, or use the slicing disc of a food processor. Transfer the shaved sprouts to a large mixing bowl.
- 2
Add the thinly sliced red onion and dried cranberries to the bowl with the shaved sprouts and toss to combine.
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