Mushroom Free Pesto-Walnut and Almond Stuffed Dates
Sweet, salty, herby, and just a little bit fancy — these stuffed dates are the kind of appetizer that disappears from the platter before you've even finished arranging them. Medjool dates are pitted and filled with a coarse walnut-basil pesto, then crowned with a whole almond that anchors the filling and adds a satisfying crunch in every bite. The pesto comes together quickly in a food processor, blending fresh basil, walnuts, garlic, lemon juice, and olive oil into a spreadable, fragrant paste that plays beautifully against the caramel-like sweetness of the dates. A final drizzle of good olive oil and a pinch of flaky sea salt pull everything together, and a scatter of red pepper flakes adds just enough heat if you want it. Because every ingredient here is whole and straightforward — no sauces, no seasoning blends, no processed shortcuts — you never have to second-guess what's in them. They work equally well as a party snack, a cheese board companion, or an indulgent little treat you make just for yourself on a Tuesday night.
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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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