Low Sugar Pesto-Walnut and Almond Stuffed Dates
Medjool dates bring their own deep, caramel-like sweetness to the table, so there's no need for any added sugar to make these feel indulgent. Each date gets pitted and filled with a coarse, herby walnut-basil pesto that's blended with garlic, lemon juice, and good olive oil — savory, bright, and just a little earthy. A whole almond pressed into the filling adds a satisfying crunch and anchors everything together beautifully. The whole thing comes together in a food processor with minimal effort, making it an impressive appetizer or snack that looks far more involved than it actually is. A final drizzle of olive oil, a pinch of flaky sea salt, and optional red pepper flakes pull the flavors into sharp focus. These are the kind of bites that disappear fast at a party, and nobody will guess they're completely free of refined or added sweeteners.
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Learn more →Ingredients
6 servings
For the dates
- 18 medjool dates
- 18 whole almonds, raw or dry-roasted
For the pesto
- 1 cup fresh basil leaves, packed
- ½ cup walnuts, raw or dry-roasted
- 1 clove garlic, peeled
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
For serving
- 1–2 tsp extra virgin olive oil, for drizzling
- flaky sea salt, to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Pit the dates if not already pitted: use a small knife to make a lengthwise slit along one side of each date and remove the pit, keeping the date intact and pocket-shaped.
- 2
Combine the basil, walnuts, garlic, 3 tbsp olive oil, lemon juice, and salt in a food processor. Pulse 8–10 times, then scrape down the sides and process until the mixture forms a coarse, spreadable paste — it should hold together when pressed but still have visible texture.
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