Step 1

Cut the potatoes in half so they are all roughly the same size. Place in a pan of salted boiling water for 20-25 minutes until soft through.

Step 2

Whilst boiling, make the pesto. Add the basil, pine nuts, nutritional yeast, lemon, garlic and salt in a food processor. Blend until the pine nuts are broken down and the basil is finely chopped.

Step 3

Keep blending and slowly pour the olive oil in until it is smooth and turns into pesto.

Step 4

Once the potatoes are cooked, drain and run under cold water to cool them down.

Step 5

Place potatoes in a large bowl and add pesto, vegan mayonnaise, lemon zest and a generous amount of crushed black pepper.. Use a large spoon to gently coat the potatoes in the sauce or lift the bowl and toss to combine.

Step 6

Top with toasted pine nuts and extra basil and black pepper!

Step 7

Serve straight away or keep in the fridge in an air tight container for 3-4 days.