Nightshade 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 on both flavor and texture in a serious way. The homemade walnut-basil pesto is the real star — blended with garlic, lemon juice, and good olive oil, it comes together into a coarse, fragrant paste that tucks beautifully into the natural pocket of each Medjool date. A whole almond pressed into the filling adds a satisfying crunch against the caramel-soft sweetness of the date, and the contrast is genuinely addictive. For anyone navigating nightshade restrictions, this recipe is a natural fit — every ingredient is straightforwardly safe, with no tomatoes, peppers, or potatoes hiding in the mix. The optional red pepper flakes are the one item to skip or swap if you're being strict, and the dish is completely delicious without them. A final drizzle of olive oil and a pinch of flaky sea salt pull everything together into something that feels elegant enough for a dinner party but easy enough to throw together on a weeknight.
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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)
Can be omittedred pepper flakes
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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