- Place potatoes and 1/2 tsp of kosher salt in a medium pot and cover with cold water. Bring to a boil and reduce to simmer 10-15 minutes until fork tender. Drain potatoes and set aside.
- While potatoes are cooking, place remainder of ingredients except olive oil, in a food processor and pulse ingredients until everything is combined and evenly ground. With the machine running, slowly pour olive oil into the mixture and blend until smooth and creamy.
- Combine the potatoes with the pesto in a serving dish, making sure all potatoes are coated in pesto. Salt if needed. Top with more nutritional yeast and fresh torn basil.
Serve with a dollop of sour cream or plain Greek yogurt. Enjoy!
Recipe by Gabrielle Chronister.