1. Place potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat. Lower heat and simmer potatoes until just tender, about 10 to 12 minutes.
2. While potatoes cook, prepare pesto. In a blender or food processor, combine basil, cheese, olive oil, and garlic. Purie or process until smooth. Stir in pine nuts.
3. Drain potatoes and toss with pesto in a medium bowl. Season with salt and serve warm or at room temperature.
Source: Hannaford fresh Magazine, September - October 2007