Gelatin 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 naturally rich and caramel-like, and when you fill them with a coarse, herby walnut-basil pesto and tuck in a whole almond, the result is genuinely stunning — both to look at and to eat. The homemade pesto comes together in a food processor in minutes, built from fresh basil, raw or dry-roasted walnuts, garlic, olive oil, and a squeeze of lemon for brightness. Every single ingredient here is whole and plant-based, so there's no need to scan labels for hidden animal-derived thickeners or setting agents that can sneak into store-bought snacks and confections. A drizzle of good olive oil and a pinch of flaky sea salt over the top pull everything together, and a scatter of red pepper flakes adds a gentle kick if you want it. These are 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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