Kale and Sage Pesto Crostini

• 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
• 1/4 cups Parmesan Cheese
• 1/4 cups Toasted Almonds
• 3 slices Multi Grain Bread, Cut In Half And Toasted

1. Preheat oven to 400 F.
2. In a bowl, toss the diced veggies (beet, carrot and parsnip) with 1 tablespoon of oil and a pinch of salt and pepper.
3. Arrange veggies on a rimmed baking sheet and roast 30 to 40 minutes, or until awesome looking.
4. Then remove the pan from the oven.
5. In a food processor, add the kale, sage, garlic, cheese, almonds and a pinch of salt and pepper.
6. Pulse a couple of times to get her going.
7. Now, with the motor on, pour the remaining 3 tablespoons of oil into the processor, and watch as it becomes a magical smooth pesto.
8. Spoon some of the pesto over each toasty, then top with a small mound of roasted vegetables.
9. Feel that?
10. Yeah, heaven just drop kicked your face.

carrot, olive oil, salt, kale, garlic, parmesan cheese, almonds, multi grain bread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/kale-and-sage-pesto-crostini/ (may not work)