Peanut Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a stunning mix of juicy grapes, blueberries, strawberries, crisp apple, and tender pear — all brought together by a bright, herbaceous basil-pesto dressing that makes every bite feel a little unexpected. The dressing is built from fresh basil chiffonade, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger, and letting it sit for ten minutes before tossing is the small step that makes a big difference in depth of flavor. Traditional pesto often calls for pine nuts or other tree nuts, but this version skips them entirely and still delivers that fresh, aromatic basil punch you're after. That makes it a genuinely worry-free option for anyone navigating nut allergies, with no substitutions or label-checking required. The whole thing comes together in one bowl with a gentle toss, and a handful of torn mint leaves on top adds a cool, finishing note that takes it from simple to showstopper. Serve it immediately so the fruit stays crisp and the dressing stays lively — this one doesn't like to wait.
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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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