MSG Free Pesto-Walnut and Almond Stuffed Dates
Stuffed dates are one of those appetizers that look far more impressive than the effort required, and this version delivers serious flavor with every bite. Medjool dates bring a natural caramel-like sweetness that pairs beautifully with the herby, garlicky walnut pesto tucked inside each one. The homemade pesto is the real star here — fresh basil, raw or dry-roasted walnuts, a squeeze of lemon, and good olive oil blended into a coarse, fragrant paste that holds its own against the richness of the date. A whole almond pressed into the filling adds a satisfying crunch and makes each piece look polished on the platter. Because everything is made from scratch with whole, recognizable ingredients, you sidestep the flavor enhancers and additives that sneak into so many store-bought snacks and prepared dips. A final drizzle of olive oil, a pinch of flaky sea salt, and optional red pepper flakes pull it all together into something that feels genuinely special. These are perfect for entertaining or whenever you want a snack that tastes indulgent but is built entirely from clean, simple pantry staples.
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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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