Start by washing 1 kg of new potatoes and cutting them in half for even cooking. In a large pot, bring salted water to a boil and add the potatoes, cooking them for about 20-25 minutes.

While the potatoes are boiling, prepare the vegan pesto. In a food processor, combine 30 g of fresh basil leaves, 45 g of pine nuts, 3 tablespoons of nutritional yeast, the juice of ½ lemon, 1 garlic clove, and ½ teaspoon of salt. Pulse until finely chopped before gradually adding 60 ml of olive oil.

Once the potatoes are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Let them cool completely to room temperature.

In a large mixing bowl, combine the cooled potatoes with the freshly made pesto, along with 2 heaped tablespoons of vegan mayonnaise and 1 tablespoon of lemon zest. Gently fold the mixture together until the potatoes are thoroughly coated.

Top your creamy vegan pesto potato salad with toasted pine nuts and additional basil leaves. Serve either chilled or at room temperature.

Store in an airtight container in the refrigerator for up to 3-4 days.