Peanut Free Basil-Pesto Brussels Sprout Salad
Raw, shaved Brussels sprouts tossed in a vibrant homemade basil pesto is the kind of salad that makes people ask for the recipe before they've even finished their plate. The sprouts are sliced paper-thin so they soak up every bit of that bright, garlicky dressing, while dried cranberries add little pops of sweetness and red onion brings a sharp, savory edge. The pesto here is built entirely from fresh basil, lemon juice, lemon zest, garlic, and olive oil — no pine nuts, no walnuts, nothing from the nut family at all — which makes it a genuinely safe and delicious option for anyone navigating peanut or tree-nut concerns at the table. Store-bought pesto is one of those products where label-reading can feel like a full-time job, so blending your own in the food processor takes about thirty seconds and gives you complete control over what goes in. A pinch of ground ginger in the pesto is the quiet secret weapon here, adding a subtle warmth that makes the whole dressing feel more complex than its short ingredient list suggests. Let the dressed salad rest for ten minutes before serving and the sprouts relax just enough to go from raw and crunchy to tender and deeply flavored. It holds up well in the fridge, making it a smart make-ahead option for lunches or a crowd-pleasing side at any gathering.
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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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