Honey Free Pesto-Walnut and Almond Stuffed Dates
Stuffed dates are one of those appetizers that look far more impressive than the effort they actually require, and this version delivers serious flavor with every bite. Medjool dates bring a deep, caramel-like sweetness that pairs beautifully with the herby, garlicky walnut-basil pesto tucked inside each one. The whole almond pressed into the filling adds a satisfying crunch and makes each piece look polished and intentional on the platter. A final drizzle of good olive oil and a pinch of flaky sea salt pull everything together, and a scatter of red pepper flakes gives it just enough heat to keep things interesting. Because the sweetness here comes entirely from the dates themselves, there's no need for any added sweetener — the recipe is naturally free of it without any substitutions or workarounds. This is the kind of no-fuss, crowd-pleasing bite that works equally well at a dinner party or as a snack you make just for yourself on a weeknight.
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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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