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Kale and Sage Pesto Crostini
Submitted by Bev Weidner on October 30, 2012 in Appetizers, Vegetable
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 whole Small Beet, Finely Diced
- 1 whole Carrot Finely Diced
- 1 whole Parsnip, Finely Diced
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 3 cups Kale
- 6 leaves Sage
- 2 cloves Garlic
- ¼ cups Parmesan Cheese
- ¼ cups Toasted Almonds
- 3 slices Multi Grain Bread, Cut In Half And Toasted
Preparation Instructions
Preheat oven to 400 F.
In a bowl, toss the diced veggies (beet, carrot and parsnip) with 1 tablespoon of oil and a pinch of salt and pepper. Arrange veggies on a rimmed baking sheet and roast 30 to 40 minutes, or until awesome looking. Then remove the pan from the oven.
In a food processor, add the kale, sage, garlic, cheese, almonds and a pinch of salt and pepper. Pulse a couple of times to get her going. Now, with the motor on, pour the remaining 3 tablespoons of oil into the processor, and watch as it becomes a magical smooth pesto.
Spoon some of the pesto over each toasty, then top with a small mound of roasted vegetables.
Feel that? Yeah, heaven just drop kicked your face.
