Fish 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 are split open and filled with a coarse, herb-forward walnut-basil pesto, then crowned with a whole almond that anchors everything in place — it's a simple technique that looks genuinely impressive. The homemade pesto comes together in a food processor with fresh basil, walnuts, garlic, lemon juice, and olive oil, giving you full control over every ingredient in the bowl. That matters here because so many store-bought pestos sneak in anchovies or other fish-derived ingredients, and making it from scratch means none of that is a concern. A final drizzle of good olive oil, a pinch of flaky sea salt, and an optional scatter of red pepper flakes pull the whole thing together with a little heat and shine. These are equally at home on a cheese board, a holiday spread, 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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