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What a refreshing combination! Mint and basil, who would’ve thought? But together they take this fruit medley to the next level. After I tasted this unusual combo, I got so “pesto happy” that I even tried it over grilled watermelon with equally delicious results!
1 cup lightly packed fresh mint leaves (see note)
1/2 cup lightly packed fresh basil leaves (see note)
1/4 cup blanched raw slivered almonds
3/4 teaspoon orange zest
1/4 cup orange juice
1 tablespoon freshly squeezed lemon juice or Heaven & Earth Lemon Juice
1 tablespoon Manischewitz Honey
pinch salt
3 peaches, diced into 1-inch (2 and 1/2 centimeter) pieces
5 ripe apricots, diced into 1-inch (2 and 1/2 centimeter) pieces
1 and 1/2 cups blueberries
25 strawberries, sliced
2 cups 1-inch (2 and 1/2-centimeter) pieces diced honeydew
Place all pesto ingredients into a food processor or blender and pulse until well blended.
In a large bowl, combine all fruit salad ingredients.
Toss fruits with mint pesto and serve immediately.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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