Brussels Sprout, White Grape & Basil Frullato
Silky Brussels sprouts, white grapes, basil, ricotta, and lemon.
Daily recipe · September 08, 2026
A little about this dish
This unconventional Italian-inspired frullato treats Brussels sprouts as a bright, tender green rather than a roasted side dish. Brief blanching softens their bitterness while frozen white grapes and ripe pear provide floral sweetness. Ricotta adds velvety richness, basil and lemon bring freshness, and white balsamic plus extra-virgin olive oil create a sophisticated sweet-savory finish.
Ingredients (for 4)
- Brussels sprouts — 6 ounces (about 8 small) — trimmed and halved
- Seedless green grapes — 2 1/2 cups — frozen
- Ripe bartlett pears — 2 medium — cored and diced
- Whole-milk ricotta — 1 cup — divided into 3/4 cup for blending and 1/4 cup for topping
- Unsweetened oat milk — 1 1/3 cups — chilled; divide 1 1/4 cups for blending and 1 tablespoon for loosening the ricotta
- Fresh basil — 1/3 cup packed, plus small leaves for garnish — pack the basil; reserve small leaves for garnish
- Lemon — 1 — finely zested and juiced
- White balsamic vinegar — 2 teaspoons
- Pine nuts — 2 tablespoons — reserve for topping
- Ice cubes — 1 cup
- Honey — 1 tablespoon
- Extra-virgin olive oil — 2 teaspoons — divided
- Fine sea salt — 1/4 teaspoon
Preparation
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Step 1 — ❄️🍇If needed, freeze the 2 1/2 cups of seedless green grapes in a single layer for at least 4 hours or overnight.
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Step 2 — 💧🥬⏱️Bring a medium saucepan of water to a boil. Add the halved Brussels sprouts and blanch for 90 seconds, until bright green and slightly tender.
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Step 3 — 🧊🥬Transfer the Brussels sprouts to an ice bath for 2 minutes, then drain and pat them thoroughly dry.
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Step 4 — 🌰🔥Toast the pine nuts in a dry skillet over medium-low heat for 2 to 3 minutes, shaking often, until lightly golden and fragrant. Transfer to a plate.
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Step 5 — 🍐🍋🥤Add the chilled Brussels sprouts, frozen grapes, diced pears, 3/4 cup ricotta, 1 1/4 cups oat milk, basil, lemon zest, lemon juice, white balsamic vinegar, honey, 1 teaspoon olive oil, sea salt, and ice to a high-speed blender.
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Step 6 — 🌀✨Blend on high for 60 to 90 seconds, scraping down the sides once, until silky smooth. Taste and adjust with more lemon, honey, or salt if needed.
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Step 7 — 🥛🥄🫧Pour the smoothie into four chilled glasses. Stir the remaining 1/4 cup ricotta with the reserved 1 tablespoon oat milk, then spoon a little onto each glass and swirl.
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Step 8 — 🌿🍋🫒Top each glass with toasted pine nuts, small basil leaves, a few halved grapes, lemon zest, and the remaining 1 teaspoon olive oil divided among the glasses.
A final fox tip
Frullato is the Italian word for a blended drink. Freeze the grapes ahead for the silkiest texture; if using fresh grapes, add another cup of ice. For a dairy-free version, use thick unsweetened almond or oat yogurt instead of ricotta. Children can help decorate the glasses with grape halves and basil leaves.