Turkey Free Pesto-Walnut and Almond Stuffed Dates
These stuffed dates are the kind of appetizer that disappears from the platter before you even sit down. Medjool dates bring a deep, caramel-like sweetness that pairs beautifully with the herby, garlicky walnut-basil pesto tucked inside each one. A whole almond pressed into the filling adds a satisfying crunch and makes every bite feel intentional and a little luxurious. The homemade pesto comes together in a food processor in minutes — just basil, walnuts, garlic, olive oil, lemon juice, and salt — so you know exactly what's in it with no mystery ingredients to second-guess. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole thing from snack to something genuinely impressive. Optional red pepper flakes add just enough heat to keep things interesting. Whether you're building a cheese board, hosting a crowd, or just treating yourself, this is one of those recipes that looks far more effortful than it actually is.
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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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