Rice Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and stuffing them with a walnut-basil pesto and a whole almond takes them somewhere genuinely special — sweet, savory, herby, and satisfying all at once. The homemade pesto comes together in a food processor with fresh basil, walnuts, garlic, lemon juice, and olive oil, blending into a coarse, fragrant paste that tucks perfectly into each date's pocket. A single almond pressed into the filling adds a satisfying crunch and anchors everything in place, so every bite has real texture and substance. A final drizzle of good olive oil and a pinch of flaky sea salt pull the whole thing together, and a scatter of red pepper flakes adds just enough heat if you want it. Every ingredient here is naturally grain-free and starch-free, so there's no need to swap anything out or second-guess a label. These come together with minimal effort and zero cooking, making them ideal for a last-minute appetizer or an elegant snack board addition. They look far more impressive than the work involved, which is always a win.
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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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