Almond Free Basil-Pesto Fruit Harvest Salad
This fruit salad is a genuine showstopper — a vibrant mix of grapes, blueberries, strawberries, apple, and pear all tossed in a bright, herbaceous basil-pesto dressing that you won't find anywhere else. The dressing is the real magic here: fresh basil ribbons, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger come together into something that feels far more sophisticated than your average fruit bowl. Letting the dressing sit for ten minutes before tossing is a small step that makes a big difference, giving the basil time to fully infuse the oil with its fragrant, grassy depth. Traditional pesto often leans on nuts to build richness, but this version skips them entirely and still delivers that same lush, herby character through good olive oil and fresh ingredients alone. Every bite hits a different note — sweet, tart, juicy, and savory all at once — making it feel more like a composed dish than a simple side. A handful of torn mint leaves scattered over the top right before serving adds a cool, fresh finish that ties everything together beautifully. It works as a light dessert, a brunch centerpiece, or a refreshing side that genuinely earns its spot on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the basil-pesto dressing
- ¼ cup fresh basil leaves, tightly packed
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely minced
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
For the salad
- 2 cups seedless red grapes, halved
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and quartered
- 1 medium apple, cored and thinly sliced
- 1 medium pear, cored and thinly sliced
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fine sea salt, and ground ginger until fully combined and slightly emulsified.
- 2
Stack the basil leaves, roll them tightly lengthwise, and slice into thin ribbons (chiffonade). Add the basil to the dressing and stir to combine. Let the dressing sit for 10 minutes so the basil flavor infuses into the oil.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!