Sesame Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and when you stuff them with a bright, herby walnut-basil 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 here is blended in a food processor until it's coarse and spreadable, packed with fresh basil, garlic, lemon juice, and olive oil for a savory punch that plays beautifully against the caramel sweetness of the dates. A whole almond pressed into each one adds a satisfying crunch and makes every bite feel intentional and a little luxurious. For anyone navigating sesame restrictions, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-based ingredients that sneak into so many store-bought stuffed date recipes and Middle Eastern-inspired snacks. Everything here is straightforward and easy to verify — just dates, nuts, herbs, and olive oil. A final drizzle of good extra virgin olive oil, a pinch of flaky sea salt, and an optional scatter of red pepper flakes pull it all together into something that looks like it came from a fancy cheese board but took almost no effort to assemble. Serve them at a party, bring them to a gathering, or honestly just make them for yourself on a Tuesday — no judgment.
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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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