Kale and Sage Pesto Crostini Recipe

Name: Kale and Sage Pesto Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Small Beet, Finely Diced, 1 whole Carrot Finely Diced, 1 whole Parsnip, Finely Diced, 4 Tablespoons Extra Virgin Olive Oil, Divided, and more.

Yes, Kale and Sage Pesto Crostini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kale and Sage Pesto Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions