High Fructose Corn Syrup Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy — deeply caramel-sweet, chewy, and rich without a drop of added syrup or sweetener in sight. That's exactly what makes them such a smart base for a bite like this: all the indulgence, none of the processed sugar concerns that come with so many store-bought snacks and sauces. Each date gets pitted and filled with a coarse, herby walnut-basil pesto made entirely from scratch — fresh basil, raw walnuts, garlic, lemon juice, and good olive oil blended into a savory, spreadable paste that balances the fruit's natural sweetness beautifully. A whole almond pressed into the filling adds a satisfying crunch and keeps everything anchored together. A final drizzle of extra virgin olive oil, a pinch of flaky sea salt, and optional red pepper flakes take these from simple to genuinely impressive. They come together quickly with just a food processor and a knife, making them an easy appetizer or snack that looks far more elaborate than the effort involved. Every ingredient is clean and whole, so you know exactly what you're eating — no label-reading required.
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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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