Time to channel our inner vegans and vegetarians and talk meatless! Yesterday, I was honored to be part of Hoboken Girl‘s first “Hoboken Girl Social.” I’ll do a separate post with pictures on that, but in a nutshell – it was an event designed to bring a bunch of cool girls living in Hoboken together for a night of wine, hors d’oeuvres, giveaways and a makeup tutorial by Dina’s Cosmetics and cooking demo by yours truly! During my demo, I gave away samples (in cute little clamshaw boxes that I DIYd with sticker ingredient labels) of a pesto zucchini pasta salad. I’m a crafty lady, let me tell you.
Since I was making over 25 samples, I did this recipe in a big ugly tupperware box, so please excuse the picture quality. This is a great go-to recipe to make on a Sunday night while you’re watching True Blood (oh – is that just me?). Just make a big batch, put it in the refrigerator, and eat it for lunch a couple days during the week! The pesto is veeeegan (I know, I’m a horrible Italian!) so it’s Parmesan-Reggiano-less and therefore lower in cals and fat grams!