Dairy Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are already nature's candy, but stuffed with a bright, herby walnut-basil pesto and crowned with a whole crunchy almond, they become something genuinely special. The homemade pesto here skips the parmesan entirely — just fresh basil, walnuts, garlic, olive oil, and a squeeze of lemon — so every bite is rich and aromatic without a trace of dairy. That walnut base gives the pesto a creamy, almost buttery texture that you'd never guess was completely plant-based. Each date gets its own little pocket of filling, with an almond pressed right in to anchor everything and add a satisfying snap against the soft, caramel-sweet fruit. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole platter together, and the optional red pepper flakes add just enough heat to keep things interesting. These are the kind of appetizers that disappear fast at a party, and nobody needs to know how simple they were to make.
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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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