Eggless Pesto-Walnut and Almond Stuffed Dates
These stuffed dates are the kind of appetizer that disappears from the platter before you even get a chance to explain what's in them. Medjool dates bring a deep, caramel-like sweetness that pairs beautifully with the herby, garlicky walnut pesto tucked inside, and the whole almond pressed into each one adds a satisfying crunch in every bite. The pesto comes together in a food processor with fresh basil, walnuts, olive oil, lemon juice, and garlic — no eggs, no dairy, nothing complicated. A finishing drizzle of good olive oil and a pinch of flaky sea salt pull everything together, and a scatter of red pepper flakes adds just enough heat to keep things interesting. Because the ingredient list is naturally free of eggs from start to finish, there's no substituting or second-guessing — just bold, clean flavors that work. They're elegant enough for a dinner party spread but easy enough to throw together on a weeknight when you want something that feels a little special.
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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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