Ingredients
Scale
- 3 tbsp toasted pine nuts
- Extra basil
- 1 kg new potatoes
- 30g fresh basil
- 45g pine nuts
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- 1 garlic clove
- Juice of half a lemon
- 60 ml olive oil
- 2 heaped tbsp vegan mayonnaise
- 1 tbsp lemon zest
- Black pepper
Instructions
- Start by cutting the new potatoes in half so that they cook evenly. Place them in a pot of salted boiling water and let them cook for about 20–25 minutes or until fork-tender.
- While the potatoes are cooking, prepare the pesto. In a food processor, combine fresh basil, pine nuts, nutritional yeast, garlic, lemon juice, and salt. Blend until smooth, then gradually pour in the olive oil. Keep blending until the mixture is creamy and well-combined.
- Once the potatoes are cooked, drain them and rinse with cold water to halt the cooking process. Place them in a large mixing bowl.
- Add the pesto, vegan mayonnaise, lemon zest, and a generous amount of black pepper to the potatoes. Gently toss everything together until the potatoes are well-coated with the sauce.
- Top with toasted pine nuts and extra basil for garnish. Serve immediately, or refrigerate in an airtight container for 3–4 days.
Notes
Make sure to season the potatoes while they’re still warm to absorb more flavor. For a creamier texture, feel free to add more vegan mayonnaise. Substitute pine nuts with sunflower seeds for a nut-free version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg