Seeds Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and when you stuff them with a bright, herby walnut pesto and tuck in a whole almond, they become something genuinely special — the kind of appetizer that disappears from the platter before you've even sat down. The pesto comes together in a food processor with fresh basil, walnuts, garlic, lemon juice, and olive oil, blending into a coarse, fragrant paste that's rich without being heavy. Each date gets a generous spoonful pressed into its pocket, then a whole almond nestled right on top to anchor everything in place. A drizzle of good olive oil and a pinch of flaky sea salt at the end pull all the flavors into focus, and a scatter of red pepper flakes adds just enough heat if you want it. For anyone navigating a seeds-free approach, this recipe is a natural fit — every ingredient is straightforward, with no hidden seed oils or seasoning blends to second-guess. They work beautifully as a party snack, a cheese board addition, or an after-dinner bite that feels a little indulgent without any fuss.
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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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