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Make the pesto: combine the basil, pine nuts, Parmesan, garlic, and 1/2 tsp salt in a food processor or blender. Pulse 8–10 times until the mixture is coarsely chopped. With the machine running, stream in the olive oil until the pesto is smooth and bright green. Transfer to a large mixing bowl and set aside.
Bring a large pot of water to a boil over high heat. Salt generously — the water should taste pleasantly salty. Add the potato cubes and cook for 8 minutes, until just beginning to turn tender at the edges but still firm at the center.
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