Mustard Free Pesto-Walnut and Almond Stuffed Dates
Sweet, nutty, 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, herb-forward 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 — no condiments, no shortcuts, and absolutely nothing that could sneak mustard in through the back door. That matters more than you'd think, since many store-bought pestos and flavored nut mixes carry hidden spice blends that aren't always clearly labeled. Here, every ingredient is straightforward and easy to verify. A final drizzle of good olive oil, a pinch of flaky sea salt, and optional red pepper flakes take the whole thing from simple to genuinely impressive. Whether you're building a cheese board or just need a crowd-pleasing snack, these deliver big flavor with very little 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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