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Categories:Viewed: 24 - Published at: 7 years ago
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
- 1/4 cups Parmesan Cheese
- 1/4 cups Toasted Almonds
- 3 slices Multi Grain Bread, Cut In Half And Toasted
Method
- 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.
