Pecan Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are already one of nature's most indulgent bites, and stuffing them with a bright, herby walnut pesto and a whole almond takes them somewhere truly special. The homemade pesto comes together in a food processor with fresh basil, walnuts, garlic, lemon juice, and olive oil — coarse enough to have real texture, bold enough to hold its own against the caramel-sweet date. Each one gets a whole almond pressed right into the filling, giving you a satisfying crunch in every bite. A final drizzle of olive oil, a pinch of flaky sea salt, and optional red pepper flakes turn a simple assembly into something that looks genuinely impressive on a platter. Because everything is made from scratch with straightforward ingredients, there's no guesswork about what's actually in your food — no mystery nut blends, no shared-facility concerns. These are the kind of appetizer that disappears fast at a party, but they're just as good as a late-afternoon snack when you want something a little more interesting than the usual handful of nuts.
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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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