Lucky Kitchen / Hazelnut Pesto & Beetroot Galettes

christmas hazelnut recipes


Lucky Hazelnuts
Lucky Hazelnuts


Serves 6


Hazelnut Pesto
125g (1 cup) LUCKY NATURAL HAZELNUTS, lightly toasted
1 cup fresh flat-leaf parsley
1 cup fresh basil
2 large garlic cloves
35g (1/3 cup) parmesan cheese, finely grated
125ml (1/2 cup) extra virgin olive oil
salt and pepper, to taste

Caramelised Beetroot
500g beetroot, peeled and chopped into small cubes
1/2 red onion, finely sliced
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp fresh rosemary leaves, chopped
salt and pepper, to taste
3 sheets ready rolled, short crust pastry
8-10 cherry tomatoes, quartered
100g (3/4 cup) feta, crumbled
fresh rosemary
Lucky Natural Hazelnuts, toasted (to serve)


1. To make the hazelnut pesto, process all the ingredients together in a food processor or blender until combined and you have a smooth consistency. Refrigerate in an airtight container until needed.
2. To make the caramelised beets, preheat fan-forced oven to 160°C. Line a large baking sheet with paper. Place the beetroot, onion, balsamic vinegar, olive oil, honey, rosemary leaves, salt and pepper in a bowl and toss to combine. Pour the mixture onto the baking sheet, making sure the beets are placed in a single layer. Roast for 45 minutes or until beets are cooked through.
3. To make the galettes, increase oven temperature to 200°C. Using a 14cm round cutter (or with the help of a round plate), cut out 6 circles from the pastry sheets. Set aside.
4. Place on a baking paper-lined baking tray. Generously spread with a tablespoon of hazelnut pesto leaving a 2cm border around the edges. Spoon about 2 tablespoons of the caramelised beetroot mixture. Top with quartered tomatoes and crumbled feta.
5. Fold in the edges of the pastry circles to partially enclose the filling. Press the edges to secure. Bake for 20-25 minutes or until pastry is golden and crispy.
6. Serve warm with a sprinkling of roasted hazelnuts. Garnish with fresh rosemary leaves.

• Recipe uses ⅓ cup of pesto, so excess can be stored for up to 7 days.


Recipe by @sugaretal


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