Vegetarian 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 almond takes them somewhere genuinely special. The pesto comes together in a food processor with fresh basil, raw or dry-roasted walnuts, garlic, lemon juice, and good olive oil — coarse enough to have real texture, but spreadable enough to tuck neatly into each date's pocket. A single almond pressed into the filling adds a satisfying crunch and keeps everything anchored in place. A final drizzle of olive oil, a pinch of flaky sea salt, and optional red pepper flakes pull the whole platter together with that sweet-savory-spicy balance that makes people reach for seconds before they've even finished the first one. These are the kind of no-fuss appetizers that look far more impressive than the effort involved, and they're completely plant-based without any substitutions or workarounds required. Whether you're putting together a cheese board, hosting a dinner party, or just want a snack that feels a little indulgent, this one delivers every time.
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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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