Citric Acid Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and stuffing them with a garlicky walnut-basil pesto and a whole almond takes them somewhere genuinely special — sweet, savory, herby, and satisfying all at once. The pesto comes together in a food processor with fresh basil, walnuts, garlic, olive oil, and just a touch of lemon juice, giving you 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 makes every piece look almost too pretty to eat. For anyone navigating citric acid sensitivities, this recipe is a breath of fresh air — no packaged sauces, no preservative-laden shortcuts, just whole ingredients you can actually read and trust. The finishing drizzle of olive oil and pinch of flaky sea salt pulls everything together, and a scatter of red pepper flakes adds just enough heat to keep things interesting. These come together with minimal effort and zero cooking, making them ideal for a last-minute appetizer or an elevated snack that genuinely impresses.
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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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