Tree Nut Free Basil-Pesto Fruit Harvest Salad
A vibrant mix of grapes, blueberries, strawberries, apple, and pear, this fruit salad is the kind of dish that looks like it took serious effort but comes together in minutes. The real star is the basil-pesto dressing — a bright, herby blend of fresh basil, extra-virgin olive oil, lemon juice, garlic, and a whisper of ground ginger that transforms a simple bowl of fruit into something genuinely special. Traditional pesto often calls for pine nuts or other tree nuts, but this dressing skips them entirely without sacrificing any of that fresh, aromatic depth. The basil is sliced into delicate ribbons and left to infuse the oil for ten minutes, which means every piece of fruit gets coated in a dressing that's layered and fragrant rather than flat. A handful of torn mint leaves at the end adds a cool, refreshing finish that makes the whole bowl feel even more alive. It's a stunning option for brunches, potlucks, or any time you want a crowd-pleasing dish that's naturally free from tree nut concerns — no label-reading required.
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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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