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Export 11 ingredients for grocery delivery
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.
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