Vegan Pesto-Walnut and Almond Stuffed Dates
Medjool dates are already nature's candy, but stuffing them with a bright, herby walnut-basil pesto and a whole crunchy almond takes them somewhere truly special. The pesto comes together in a food processor with fresh basil, raw or dry-roasted walnuts, garlic, lemon juice, and good olive oil — no cheese, no dairy, nothing that needs swapping out to keep things fully plant-based. Every element here is naturally free of animal products, so there's no need to hunt down specialty substitutes or second-guess labels. The finished bites get a drizzle of extra virgin olive oil, a pinch of flaky sea salt, and an optional scatter of red pepper flakes that adds just enough heat to balance the caramel sweetness of the dates. That whole almond pressed into each one isn't just for looks — it anchors the filling and gives every bite a satisfying snap. These are the kind of appetizer that disappears fast at a party, and nobody needs to know how little effort they actually took.
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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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