Paraben Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and stuffing them with a bright, herby walnut-basil pesto and a whole almond takes them somewhere genuinely special. The pesto comes together in a food processor with fresh basil, raw or dry-roasted walnuts, garlic, lemon juice, and good olive oil — all whole, recognizable ingredients with nothing synthetic hiding in the mix. That matters a lot when you're navigating parabens, since many store-bought dips, spreads, and flavored snacks sneak in preservatives that are harder to spot on a label than you'd expect. Here, every component is straightforward and easy to verify. Each date gets a generous spoonful of that coarse, fragrant pesto pressed into its pocket, then a whole almond anchored right on top for crunch and a little drama on the platter. A final drizzle of extra virgin olive oil, a pinch of flaky sea salt, and optional red pepper flakes make these look far more impressive than the effort involved. They work beautifully as a party appetizer, an afternoon snack, or an elegant little something to set out before dinner.
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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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