Lactose Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and stuffing them with a bright, herby walnut pesto takes them somewhere genuinely special. The filling comes together in a food processor — basil, walnuts, garlic, olive oil, and a squeeze of lemon — creating a coarse, savory paste that plays beautifully against the caramel-like sweetness of the date. A whole almond pressed into each one adds a satisfying crunch and makes every bite feel intentional and a little luxurious. The entire recipe is built on whole, plant-based ingredients, so there's no dairy to swap out or worry about — it's naturally free of lactose without any substitutions required. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together, and a scatter of red pepper flakes adds just enough heat if you want it. These are the kind of appetizers that disappear fast at a party, but they're equally good as a quick snack straight from the fridge.
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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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