Roasted Fall Veggie Bruschetta with Kale, Sage and Chive Pesto

This is a really delicious pesto and also a good dip for veggies. We will have the rest of it tonight with home-made crackers and black radish chips.

Roasted Fall Veggie Bruschetta with Kale, Sage and Chive Pesto

Yield: 12-16 slices


  • 3 cups fresh kale, washed and chopped
  • 8-9 fresh sage leaves, washed and chopped
  • small bunch of chives, washed and chopped
  • 2-3 cloves garlic, minced
  • 1/4 cup hazelnut meal (or alternatively almond or walnut meal)
  • 3-4 tablespoons nutritional yeast
  • 1/4 teaspoon dry mustard
  • 3 tablespoons olive oil
  • 1/4 cup water if necessary to puree the kale
  • salt and pepper to taste
  • 1 baguette, sliced on the diagonal in rounds
  • 2 tablespoons olive oil
  • 1 carrot, peeled and finely chopped
  • 1 beet, peeled and finely chopped
  • 1 parsnip, peeled and finely chopped
  • other fall root veggies of choice, peeled and finely chopped
  • dash of salt

Roasted Fall Veggie Bruschetta with Kale, Sage and Chive Pesto


  1. Place the kale in a blender or food processor.
  2. Add the oil, chives, minced garlic and sage.
  3. Pulse to puree. If the ratio of liquid to mass is too low, then add a bit more oil or water. I used water, adding a few tablespoons at a time until the blender could puree the leaves.
  4. Once the mixture is pureed, add the nutritional yeast and nut meal, and puree again.
  5. Add the dry mustard and season to taste with salt and pepper.
  6. Preheat the oven to 400 F / 204 C.
  7. Prepare the vegetables and place them in an oven-proof baking dish.
  8. Drizzle 2 tablespoons of olive oil on top and then sprinkle a dash of salt.
  9. Place in the oven to bake for 20 minutes or until golden and soft.
  10. When the vegetables are done, remove from the oven.
  11. Slice and toast the baguette.
  12. Spread some of the pesto o each slice the a spoonful of the roasted vegetables.
  13. Serve warm.

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