Start by bringing a large pot of salted water to a rolling boil. Add the new potatoes, ensuring they're submerged, and cook them for 20–25 minutes until fork-tender.

In a food processor, combine fresh basil, pine nuts, nutritional yeast, lemon juice, garlic, and a pinch of salt. Blitz these ingredients until they are finely chopped. Gradually stream in the olive oil until the mixture becomes a smooth paste.

After the potatoes have cooled for about 10 minutes, rinse them under cold water to stop further cooking. Chop each potato in half.

In a large mixing bowl, combine the cooled potato halves, pesto, vegan mayonnaise, and lemon zest. Gently mix these until the potatoes are thoroughly coated.

Add a sprinkle of black pepper and adjust the seasoning to your taste. Toss the mixture gently.

Garnish with extra basil leaves and toasted pine nuts. Serve immediately or chill for later.