Hazelnut 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 thrown together. The real star is the basil-pesto dressing, a bright, herby blend of fresh basil, extra-virgin olive oil, lemon juice, garlic, and a hint of ground ginger that ties every piece of fruit together beautifully. Traditional pesto often calls for pine nuts or, in some variations, hazelnuts, but this dressing skips the nuts entirely without sacrificing any of that fresh, aromatic punch. Letting the chiffonade basil sit in the oil and lemon juice for a few minutes before tossing is a small step that makes a big difference in depth of flavor. The result is something that works equally well as a light dessert, a brunch side, or a refreshing afternoon snack. A scatter of torn fresh mint over the top adds one last layer of brightness if you have it on hand. It comes together quickly, looks stunning in the bowl, and is the kind of dish people always ask about.
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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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