Xanthan Gum Free Pesto-Walnut and Almond Stuffed Dates
Sweet, savory, and just a little bit fancy, these stuffed dates are the kind of appetizer that disappears from the platter before you even sit down. Medjool dates bring a rich, caramel-like sweetness that pairs beautifully with the herby, garlicky walnut pesto tucked inside each one. A whole almond pressed into the filling adds a satisfying crunch and makes every bite feel intentional and complete. The pesto comes together in a food processor with fresh basil, walnuts, olive oil, lemon juice, and garlic — real, whole ingredients with nothing extra needed to hold them together. That's actually great news if you're navigating recipes that rely on thickening or binding agents, because this one works entirely on its own merits. A drizzle of good olive oil and a pinch of flaky sea salt at the end elevate the whole thing without any fuss. Whether you're serving these at a dinner party or snacking straight from the kitchen counter, they hit that rare sweet spot between effortless and impressive.
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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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