Kale and Sage Pesto Crostini

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.