Coconut 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-basil pesto tucked inside each one. A whole almond pressed into the filling adds a satisfying crunch and makes every bite feel intentional and complete. The pesto comes together quickly in a food processor — just basil, walnuts, garlic, olive oil, lemon juice, and salt — so there's no complicated technique standing between you and something genuinely impressive. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole thing without any extra effort. For anyone navigating tree nut concerns around coconut specifically, every ingredient here is straightforward and easy to verify, with no hidden oils or processed fillers to second-guess. These are equally at home on a holiday spread, a cheese board, or just as a snack you made on a Tuesday and absolutely do not regret.
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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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