Red Meat Allergy Friendly 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 rich, caramel-like sweetness that pairs beautifully with the herby, garlicky walnut-basil pesto tucked inside each one, while a whole almond anchors the filling and adds a satisfying crunch. Everything here is built from plants, nuts, and good olive oil — naturally free from red meat and any of the hidden animal proteins that can make snacking tricky when you're navigating that allergy. The pesto comes together in a food processor with fresh basil, walnuts, garlic, lemon juice, and extra virgin olive oil, so you know exactly what's going into every bite. A final drizzle of olive oil, a pinch of flaky sea salt, and an optional scatter of red pepper flakes take the whole thing from simple to genuinely impressive. These work just as well on a casual weeknight snack board as they do on a dinner party spread, and they require zero cooking — just a little knife work and a few pulses in the food processor.
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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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