Breastfeeding Friendly Pesto-Walnut and Almond Stuffed Dates
These stuffed dates are the kind of snack that looks impressive on a platter but comes together with almost no effort. Each Medjool date is pitted and filled with a coarse, fragrant basil-walnut pesto, then crowned with a whole almond for a satisfying crunch in every bite. The combination of healthy fats from walnuts, almonds, and extra virgin olive oil makes this a genuinely nourishing choice when your body is working hard and you need more than empty calories to get through the day. Walnuts in particular are a well-loved addition to a nursing-friendly snack rotation, and here they pull double duty as both the base of the pesto and a source of rich, earthy flavor. A squeeze of lemon and a hit of fresh garlic keep the filling bright and savory, while a drizzle of olive oil and a pinch of flaky sea salt tie everything together on the platter. Optional red pepper flakes add a gentle kick if you're in the mood for a little heat. These are equally at home as a midday snack, a quick energy boost between feeds, or a crowd-pleasing appetizer you can feel good about sharing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!