Wash 1.5 pounds of new potatoes and cut them in half. Boil salted water in a large pot. Add potatoes and simmer for about 20-25 minutes until fork-tender. Drain and cool under cold water.

In a food processor, combine 2 cups of fresh basil leaves, 1/3 cup of pine nuts, 3 tablespoons of nutritional yeast, 2 cloves of garlic, and the juice of one lemon. Blend until finely chopped, then gradually drizzle in 1/2 cup of olive oil until smooth.

In a mixing bowl, combine cooled potatoes, 1/2 cup of vegan mayonnaise, prepared pesto, lemon zest, and black pepper. Toss gently to coat.

Transfer to a serving dish, top with toasted pine nuts and chopped basil. Serve immediately or chill before serving for best flavor.