Pesto Potato Salad

0 Wash and cut the potatoes in half. Cook them in a pot of salted boiling water for 20 minutes or until tender. 
1 While the potatoes are cooking, make pesto. You may also use a store-bought pesto but I highly recommend making it from scratch. It's super easy to make and tastes even better.
2 Once the potatoes are cooked, drain them using a colander and run under cold water to cool them down.
3 In a large bowl, combine the potatoes, pesto, mayonnaise, red onion, lemon zest, Italian seasoning, red pepper flakes, black pepper, and salt. Gently stir to coat the potatoes with the sauce. 
4 Top with grated parmesan cheese, basil, and pine nuts.
5 Serve immediately or the next day. They taste even better after marinating in the sauce for 24 hours. Store in the refrigerator in an airtight container for up to 4 days.