Artificial Food Coloring 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. Medjool dates bring a rich, caramel-like sweetness that pairs beautifully with the herby, garlicky walnut pesto tucked inside, and the whole almond pressed into each one adds a satisfying crunch in every bite. Everything here is made from whole, recognizable ingredients — fresh basil, raw walnuts, olive oil, lemon juice — so there's no need to scan a label for synthetic dyes or mystery additives. Store-bought stuffed dates and fancy appetizer bites are surprisingly common culprits for artificial coloring, often added to make fillings look more vibrant or uniform. Making them at home means the gorgeous green of that pesto comes entirely from real basil, nothing else. A final drizzle of olive oil and a pinch of flaky sea salt pull everything together into something that looks impressive but comes together with minimal effort. These are equally at home on a holiday spread or a casual weeknight snack board.
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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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