Pescatarian Pesto-Walnut and Almond Stuffed Dates
These stuffed dates are the kind of appetizer that disappears from the platter before you've even finished arranging them. Medjool dates bring a deep, caramel-like sweetness that plays beautifully against the herby, garlicky walnut-basil pesto tucked inside each one. A whole almond pressed into the filling adds a satisfying crunch and makes every bite feel intentional and a little luxurious. The homemade pesto comes together in a food processor in minutes — just basil, walnuts, garlic, olive oil, and lemon juice blitzed into a coarse, fragrant paste that holds its shape perfectly inside the date's natural pocket. A drizzle of good olive oil and a pinch of flaky sea salt at the end tie everything together, and a scatter of red pepper flakes adds just enough heat to keep things interesting. This is entirely plant-based, so it fits naturally into a pescatarian spread alongside seafood dishes or stands on its own as a crowd-pleasing snack. Elegant enough for a dinner party, easy enough for a weeknight, and honestly hard to stop eating.
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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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