Pistachio Free Basil-Pesto Fruit Harvest Salad
This vibrant fruit salad is a showstopper that proves pesto doesn't have to mean nuts. Instead of the traditional pine nut or pistachio base, the dressing here is built on fresh basil, bright lemon juice, fruity olive oil, and a whisper of ground ginger — and it absolutely delivers on flavor. The result is a fragrant, herby coating that makes every piece of fruit taste more alive. Grapes, blueberries, strawberries, apple, and pear all come together in a bowl that looks like something from a farmers' market dream. A finishing scatter of torn mint leaves takes it over the top if you have them on hand. It's the kind of dish that disappears fast at a brunch table or summer gathering, and nobody will miss what isn't in it.
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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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