Pistachio 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, raw or dry-roasted walnuts, garlic, olive oil, and a squeeze of lemon — coarse, fragrant, and just savory enough to balance the caramel sweetness of the date. Each one gets a whole almond pressed right into the filling, which adds a satisfying crunch and makes for a beautiful presentation on the platter. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull everything together, and a scatter of red pepper flakes gives them a subtle kick if you're into that. These are the kind of appetizer that disappears fast at a party, but they're just as good as an afternoon snack straight from the fridge. Because the pesto leans on walnuts rather than any tree nut that might raise flags for your guests, you get all the richness and depth of a classic stuffed date without the worry of cross-contact from pistachios. Simple, stunning, and genuinely 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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