Turmeric Free Pesto-Walnut and Almond Stuffed Dates
Stuffed dates are one of those appetizers that look far more impressive than the effort they actually require, and this version delivers serious flavor with every bite. Medjool dates bring a rich, caramel-like sweetness that pairs beautifully with the herby, garlicky walnut-basil pesto tucked inside each one. The whole almond pressed into the filling adds a satisfying crunch and makes each piece look polished and intentional on the platter. A final drizzle of good olive oil and a pinch of flaky sea salt pull everything together, and the optional red pepper flakes give it just enough heat to keep things interesting. Because the pesto is made entirely from scratch — fresh basil, walnuts, garlic, lemon juice, and olive oil — you know exactly what's going into it, with no spice blends or pre-made sauces that might sneak in unwanted ingredients. These are the kind of bites that disappear fast at a party, but they're just as satisfying as a quick snack straight from the fridge.
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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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