Start by placing the whole baby potatoes in a pot of cold water on the stovetop. Bring to a boil on high heat and start checking for doneness 10-15 minutes later. The potatoes are done when they feel tender but firm when pierced with a wooden skewer or toothpick. Remove the potatoes and place on a cutting board to cool.

While the potatoes are boiling, you can toast the pine nuts. Add them to a skillet over medium heat and toast the pine nuts for a few minutes until there is a little color on them, they start to exude oil, and become fragrant. Remove to a small plate immediately when done. Set some aside (about 2 tablespoons) to add into the potato salad whole for a lovely crunch.

To make the pesto, add the basil, lemon juice, olive oil, parmesan cheese, kosher salt, black pepper, garlic powder, and ¼ cup of the cooled pine nuts to a food processor. Process until broken down and cohesive. A food processor won’t make the pesto too smooth like a blender would.

Cut the potatoes into halves or quarters, depending on the size of the baby potatoes and your personal preference. Put into a large bowl and add the pesto (or as much of the pesto as you would like) and the 2 tablespoons of whole toasted pine nuts that you set aside. Gently mix to completely coat the potatoes. Serve in individual bowls or a large family-style serving bowl, garnished with chives and basil leaves.