Hazelnut Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are already nature's candy, but stuffed with a garlicky walnut-basil pesto and crowned with a whole almond, they become something genuinely special — the kind of appetizer that disappears from the platter before you've even finished arranging them. The pesto here is made entirely from scratch using fresh basil, walnuts, olive oil, lemon juice, and garlic, so you know exactly what's going in and what's staying out. That matters a lot when you're navigating tree nut sensitivities, because store-bought pestos and stuffed date snacks often sneak in hazelnut oil or mixed-nut blends without much fanfare on the label. Every ingredient in this recipe is straightforward and easy to verify, giving you full control over what lands on the table. The finishing drizzle of olive oil and flaky sea salt pulls everything together, and a pinch of red pepper flakes adds just enough heat to balance the natural sweetness of the dates. These work beautifully as a party bite, a cheese board addition, or an indulgent snack you absolutely do not need to justify.
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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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