Legume Free Pesto-Walnut and Almond Stuffed Dates
Sweet, savory, and just a little bit fancy, these stuffed dates are the kind of appetizer that disappears from the platter before you even sit down. Medjool dates are split open and packed with a bright, herby walnut-basil pesto, then crowned with a whole almond for a satisfying crunch in every bite. The pesto comes together in a food processor with fresh basil, garlic, lemon juice, and olive oil — coarse enough to have real texture, bold enough to hold its own against the caramel-like sweetness of the dates. A final drizzle of olive oil, a pinch of flaky sea salt, and an optional scatter of red pepper flakes take the whole thing over the top. Every ingredient here is naturally free of beans, lentils, peas, and other legumes, so there's no swapping or substituting required — the recipe just works as written. Whether you're building a grazing board or need a crowd-pleasing starter that travels well, these deliver serious flavor with minimal effort.
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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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