Tree Nut Free Basil-Pesto Brussels Sprout Salad

Shaved raw Brussels sprouts are the kind of salad base that surprises people — they're tender enough to eat fresh but sturdy enough to hold up to a bold, herby dressing without wilting into mush. The homemade pesto here skips pine nuts entirely, built instead around bright basil, fresh lemon juice, lemon zest, a hint of ground ginger, and good olive oil, so the flavor is vibrant and clean without any compromise. Tart dried cranberries and paper-thin red onion weave through every forkful, giving you sweet, sharp, and savory all at once. Store-bought pestos can be a minefield when you're avoiding tree nuts, since many recipes lean on pine nuts or swap in cashews — making your own in a food processor takes only minutes and puts you fully in control of what goes in. A short rest after tossing lets the sprouts soften just enough to absorb the dressing, which means the salad actually gets better as it sits. It works beautifully as a make-ahead side for a weeknight dinner or a dish you can prep the morning of a gathering and pull from the fridge ready to go.

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