Add sliced potatoes to a medium pot and cover with water. Bring to a boil, season water with kosher salt and cook for about 7 to 8 minutes, until potatoes are fork tender.

Add in frozen peas and cook for another 3 to 5 minutes, until potatoes are completely cooked.

Drain potatoes and peas and add to a large bowl with diced red onion, pesto and ¾ teaspoon salt and ¼ teaspoon black pepper.

Zest lemon into the bowl, and juice half of the lemon into the salad. Stir to combine and garnish with toasted pine nuts and fresh basil, as desired.

Serve at room temperature or chill. Store leftovers in air-tight container, refrigerated, for up to 5 days.