Crispy Pesto Potato Salad

Gather pepper, nutritional yeast, salt, fresh basil and pine nuts.

Gather clove garlic, lemon, baby new potatoes, olive oil and rocket.

Gather spring onions, extra virgin olive oil, cherry tomatoes and balsamic vinegar.

Preheat oven to 220C.

Line 1 baking tray with baking paper.

Add the baby new potatoes to a pan of boiling water and cook on high heat for 20 minutes.

Cook until the baby new potatoes are cooked through.

Place the baby new potatoes in a colander and leave to steam dry for a few minutes.

Add the baby new potatoes to the baking tray and crush so they’re broken and flattened.

Drizzle over the olive oil, season with salt and pepper.

Put the tray in the oven (220C) and roast for 40-50 minutes, flipping over halfway through.

Roast until golden brown and crispy (Alternatively, you can air fry for 20 minutes until golden and crispy).

Halve the lemon and squeeze the juice into the blender.

Peel the clove garlic.

Add the clove garlic to the blender along with the fresh basil and extra virgin olive oil.

Save around 10 pretty fresh basil for garnish.

Add the pine nuts to the blender (reserve a few for garnish) and nutritional yeast.

Blitz fresh basil, extra virgin olive oil, clove garlic, pine nuts, nutritional yeast, and lemon into a creamy fresh basil.

Add a little water to loosen if needs be.

Quarter the cherry tomatoes and add them to a bowl.

Drizzle over the balsamic vinegar, olive oil and a sprinkle of pepper and gently toss to combine.

Trim and finely slice the spring onions at an angle.

Add the baby new potatoes, spring onions and fresh basil to a mixing bowl and toss to combine.

Load up your serving bowl or plate with baby new potatoes and rocket.

Top with the balsamic cherry tomatoes, garnish with a few fresh basil and reserved pine nuts and serve immediately.