Toasted Almond and Sage Pesto Crostini

• 30 sage leaves;
• ½ cup (70g) blanched almonds;
• ½ cup (50g) grated Pecorino or Parmigiano Reggiano;
• ¾ cup (150ml) extra-virgin olive oil;
• salt and freshly ground pepper;
• good bread for toast (whole grain bread would be ideal)

In a dry hot skillet toast the almonds and let them cool. Put the toasted almonds, sage leaves, grated cheese, salt and pepper into a food processor, start pulsing adding the oil little by little until the desired consistency. Spread on toasted bread.