Brazil Nut Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are already nature's candy, but stuffed with a garlicky walnut-basil pesto and crowned with a whole almond, they become something genuinely special — the kind of appetizer that disappears from the platter before you've even sat down. The homemade pesto comes together in a food processor with fresh basil, walnuts, olive oil, lemon juice, and garlic, blending into a coarse, fragrant paste that tucks perfectly into each date's natural pocket. A single almond pressed into the filling adds a satisfying crunch and keeps everything neatly in place. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole thing together with a little elegance. For anyone navigating brazil nut allergies, store-bought pestos and nut-studded snacks can be a minefield of ambiguous ingredient lists and shared-facility warnings — making this from-scratch version a genuinely stress-free option. Every ingredient here is straightforward and easy to verify, so you can serve these with total confidence at a party or just enjoy them as a luxurious snack at home. The optional red pepper flakes add a subtle heat that plays beautifully against the sweetness of the dates if you're feeling bold.
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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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