• Begin by cutting the new potatoes in half to ensure even cooking. Place them in a pot filled with salted boiling water and let them cook for 20-25 minutes until they become tender.

For Pesto:

• While the potatoes are boiling, prepare the vibrant pesto. Combine the basil, pine nuts, nutritional yeast, lemon juice, garlic, and salt in a food processor. Pulse until the pine nuts are chopped and the basil is finely minced.
• With the food processor running, gradually add in the olive oil until you achieve a creamy and smooth pesto consistency.

For Salad Assembly:

• After cooking, drain the potatoes and cool them with cold water to halt the cooking process. This maintains their firmness.
• Place the cooled potatoes in a large mixing bowl. Add the pesto, vegan mayo, lemon zest, and a good amount of freshly ground black pepper. Gently mix until all the ingredients are evenly coated.
• Top the salad with toasted pine nuts, some extra basil leaves, and an additional sprinkle of black pepper for garnishing.
• You can serve the salad right away to enjoy its fresh flavors, or store it in an airtight container in the fridge for up to 3-4 days for meal prep.