Artificial Flavors Free Pesto-Walnut and Almond Stuffed Dates
Sweet, savory, and just a little bit fancy, these stuffed dates are the kind of appetizer that disappears from the platter before you even sit down. Every ingredient here is exactly what it says it is — fresh basil, raw walnuts, whole almonds, good olive oil — so there's no guesswork about what's actually going into your food. That matters more than people realize with snacks and appetizers, where store-bought options are often loaded with "natural flavors" and other vague additives that can be hard to trace. The homemade walnut-basil pesto is blended to a coarse, spreadable paste with a hit of lemon and garlic, and it tucks perfectly into the caramel-soft pocket of each Medjool date. A whole almond pressed into the filling adds crunch and makes each piece look effortlessly put-together. A drizzle of extra virgin olive oil and a pinch of flaky sea salt at the end bring everything into sharp, clean focus — and the optional red pepper flakes add just enough heat to keep things interesting. These are the kind of bites that make guests ask for the recipe before they've even finished chewing.
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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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