This creamy pesto potato salad is the perfect summery side! With a homemade vegan pesto and mayonnaise sauce it’s zesty, nutty and full of flavor!
Ingredients:
2.2lbs new potatoes
1 cup fresh basil
1/3 cup pine nuts
3 tbsp nutritional yeast / vegan parmesan
1/2 tsp salt
1 garlic clove
Juice of half a lemon
1/4 cup olive oil
2 heaping tbsp vegan mayonnaise
1 tbsp lemon zest
Black pepper
Topping:
3 tbsp toasted pine nuts
Extra basil
Instructions:
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.
While 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.
Keep blending and slowly pour the olive oil in until it is smooth and turns into pesto.
Once the potatoes are cooked, drain and run under cold water to cool them down.
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.
Top with toasted pine nuts and extra basil and black pepper!
Serve right away or keep in the fridge in an airtight container for 3-4 days.
Notes:
You can use any baby/new potatoes.
Creamy Vegan Pesto Potato Salad
Ingredients
- 2.2 lbs new potatoes
- 1 cup fresh basil
- 1/3 cup pine nuts
- 3 tbsp nutritional yeast / vegan parmesan
- 1/2 tsp salt
- 1 garlic clove
- Juice of half a lemon
- 1/4 cup olive oil
- 2 heaping tbsp vegan mayonnaise
- 1 tbsp lemon zest
- Black pepper
- Topping:
- 3 tbsp toasted pine nuts
- Extra basil
Instructions
- 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.
- While 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.
- Keep blending and slowly pour the olive oil in until it is smooth and turns into pesto.
- Once the potatoes are cooked, drain and run under cold water to cool them down.
- 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.
- Top with toasted pine nuts and extra basil and black pepper!
- Serve right away or keep in the fridge in an airtight container for 3-4 days.
Notes
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