• 1kg new potatoes
• 60g fresh basil
• 100g pine nuts
• 2 tbsp BOSH! nutritional yeast
• 1 small garlic clove
• 1 lemon
• 50ml olive oil
• Salt & pepper to taste
• 4 tbsp vegan mayonnaise
• 200g garden peas
• 25g rocket

Prepare the potatoes

1. Cut any larger potatoes in half
2. Put the potatoes in a saucepan, cover with cold water, add a big pinch of salt, put the potatoes, put the pan on the stove, bring to the boil and simmer for 12-15 minutes until the potatoes are tender. For the last 2 minutes of cooking, add the peas to the pan with the potatoes.

 Make the pesto

1. Pick the basil leaves
2. Peel the garlic
3. Halve the lemon and squeeze the juice into a food processor, catching any pips in your free hand
4. Add the basil, pine nuts, nutritional yeast, garlic and olive oil to the food processor and blitz into pesto
5. Taste and season to perfection with salt and pepper

 Finish the dish

1. Add the pesto and vegan mayonnaise to a mixing bowl and stir to combine
2. Add the garden peas to the pan of potatoes and simmer for the last 2 minutes
3. Drain the potatoes and peas with a colander and shake to get rid of as much water as possible
4. Transfer the potatoes and peas to the mixing bowl and fold into the pesto to coat
5. Sprinkle over the rocket and serve immediately as a flavourful side