Nutmeg Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and when you stuff them with a bright, herby walnut-basil pesto and tuck in a whole almond, they become something genuinely special. The pesto comes together in a food processor with fresh basil, walnuts, garlic, lemon juice, and good olive oil — no warming spices, no hidden seasonings, just clean, vibrant flavor that lets every ingredient shine. That matters when you're avoiding nutmeg, because so many stuffed date recipes and party snacks sneak in warm spice blends that can make label-reading feel like a full-time job. Here, every component is straightforward and easy to verify. The finishing touches — a drizzle of extra virgin olive oil, flaky sea salt, and optional red pepper flakes — add just enough contrast to make these feel like something you'd find on a restaurant charcuterie board. They're equally at home as an appetizer, a snack, or a sweet-savory bite to close out a meal. Once you see how quickly they come together, they'll become your go-to for any occasion that calls for something a little impressive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!