Creating this Pesto Potato Salad is easy with these simple steps:

1. Cook Potatoes: Start by washing the potatoes thoroughly. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a boil and cook the potatoes until fork-tender, about 15-20 minutes.

2. Make Pesto Sauce: While the potatoes are cooking, prepare the pesto. In a food processor, combine fresh basil, grated parmesan cheese, pine nuts, garlic, and a pinch of salt and pepper. Pulse until finely chopped. Then, while the processor is running, drizzle in the olive oil until the mixture is smooth.

3. Drain and Cool: Once the potatoes are cooked, remove them from heat and drain in a colander. Allow them to cool slightly for about 5-10 minutes. You want them warm but not hot.

4. Cut Potatoes: Depending on your preference, you can halve or quarter the potatoes. Leave the skins on for added texture and nutrients.

5. Combine Potatoes and Pesto: In a large mixing bowl, gently toss the cooked potatoes with the pesto sauce until evenly coated.

6. Season as Needed: Taste the salad and adjust seasoning with salt, pepper, and perhaps a squeeze of lemon juice to brighten the flavor.

7. Chill (Optional): For the best flavor, let the salad cool in the refrigerator for at least 30 minutes before serving. This allows the pesto to absorb into the potatoes.

8. Garnish: If desired, add halved cherry tomatoes and additional fresh basil leaves for a pop of color before serving.