Ginger Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and stuffing them with a bright, herby walnut-basil pesto takes them somewhere genuinely special. The homemade pesto comes together in a food processor with fresh basil, walnuts, garlic, olive oil, and a squeeze of lemon — no jarred shortcuts, no mystery additives, and absolutely nothing that would sneak ginger into the mix. Each date gets a generous spoonful of that coarse, fragrant paste tucked into its pocket, then a whole almond pressed right in to anchor everything and add a satisfying crunch. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull the whole platter together in a way that feels effortlessly elegant. Optional red pepper flakes give a gentle heat that plays beautifully against the caramel sweetness of the dates. These are the kind of no-fuss bites that disappear fast at a party but are just as good eaten quietly over the kitchen counter.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!