Seed Oil Free Pesto-Walnut and Almond Stuffed Dates
Sweet, savory, and just a little bit fancy, these stuffed dates are the kind of no-fuss appetizer that disappears from the platter before you've even finished arranging them. Medjool dates are pitted and filled with a coarse, herb-forward walnut-basil pesto, then crowned with a whole almond for a satisfying crunch in every bite. The entire recipe runs on extra virgin olive oil — no canola, no sunflower, no mystery blends — so you get rich, clean flavor without any of the industrial seed oils that sneak into so many store-bought snacks and dips. Blending walnuts into the pesto gives it a buttery depth that pairs beautifully with the caramel sweetness of the dates, while a finishing drizzle of olive oil and flaky sea salt pulls everything together. A pinch of red pepper flakes adds just enough heat to keep things interesting. These come together quickly with a food processor and a little patience for the pitting, making them an impressive yet genuinely easy addition to any spread.
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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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