Pregnancy Friendly Pesto-Walnut and Almond Stuffed Dates
Stuffed dates are one of those snacks that look far more impressive than the effort required to make them, and this version delivers on both flavor and nutrition. Medjool dates bring natural sweetness alongside a good hit of fiber, potassium, and iron — nutrients that matter a lot when you're eating for two. The walnut-basil pesto tucked inside adds healthy fats and a bright, herby contrast that keeps each bite from feeling too sweet or heavy. Walnuts in particular are a standout here, offering omega-3 fatty acids that support fetal brain development, and they're blended with fresh basil, garlic, lemon juice, and olive oil into a coarse, fragrant paste that clings beautifully to the date's cavity. A whole almond pressed into each one adds a satisfying crunch and an extra boost of protein and magnesium. The finishing drizzle of olive oil and flaky sea salt pulls everything together into something that genuinely feels like a treat, not a compromise. Whether you're building a snack plate or looking for something to bring to a gathering, these come together quickly and disappear even faster.
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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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