Wheat Free Pesto-Walnut and Almond Stuffed Dates
Medjool dates are nature's candy, and stuffing them with a bright, herby walnut-basil pesto and a whole crunchy almond turns them into something genuinely impressive. The pesto comes together in a food processor with fresh basil, raw or dry-roasted walnuts, garlic, olive oil, and a squeeze of lemon — no pasta, no grains, nothing that would raise a flag for anyone avoiding wheat. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no need to audit labels or worry about hidden flour in a sauce or seasoning blend. The finished dates get a drizzle of good olive oil, a pinch of flaky sea salt, and an optional hit of red pepper flakes that makes the sweetness of the fruit really pop. They work beautifully as a party appetizer, an elegant snack board addition, or even a sophisticated after-dinner bite. The contrast of chewy date, creamy herbed filling, and that satisfying almond crunch is the kind of thing people ask about before they've even finished chewing.
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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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