Begin by halving the new potatoes and placing them in a large pot covered with salted water. Bring to a boil over medium-high heat, then simmer for 20-25 minutes until fork-tender. Drain and cool.

In a food processor, combine basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt. Pulse until finely chopped. With the processor running, drizzle in olive oil until smooth and creamy.

Rinse the cooled potatoes under cold water, halting the cooking process and bringing them to room temperature. Ensure they are dry.

Combine the cooled potatoes, pesto, vegan mayonnaise, lemon zest, and black pepper in a large mixing bowl. Gently fold until fully coated.

Sprinkle toasted pine nuts and chopped basil on top for garnish. Serve and enjoy!

Transfer leftovers to an airtight container and refrigerate for 3-4 days. The flavors will intensify.