Chestnut Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a showstopper that brings together juicy grapes, plump blueberries, sweet strawberries, crisp apple, and tender pear in one gorgeous bowl. What makes it truly special 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 transforms simple fruit into something unexpectedly sophisticated. The chiffonade technique for the basil is a small step that makes a big difference, letting the herb infuse deeply into the oil before it ever hits the fruit. Every ingredient here is naturally free from tree nuts like chestnuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. The whole thing comes together with a quick whisk and a gentle toss, making it as effortless as it is impressive. A scatter of torn fresh mint over the top adds one final pop of color and fragrance that takes it over the edge. Serve it immediately for the best texture, or bring it to your next gathering and watch it disappear fast.
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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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