Cashew Free Basil-Pesto Fruit Harvest Salad
A vibrant mix of grapes, blueberries, strawberries, apple, and pear makes this fruit salad feel genuinely special — not just a bowl of chopped fruit tossed together. The real star is the basil-pesto dressing, a bright, herbaceous blend of fresh basil, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that ties every bite together beautifully. Traditional pesto often calls for pine nuts or cashews, but this version skips the nuts entirely without sacrificing any of that fresh, aromatic punch. Letting the dressing sit for ten minutes before tossing allows the basil to fully infuse into the oil, which makes a noticeable difference in depth of flavor. A scatter of torn fresh mint over the top adds one final layer of brightness if you want to take it even further. It comes together quickly and looks stunning on a table, making it just as fitting for a casual weekday lunch as it is for a summer gathering.
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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.
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