INGREDIENTS
1 kg
potatoes, quartered
2 tbsp
fresh basil
1/4 cup
corn
1
stalk celery, diced finely
1
green bell pepper, diced finely
1/2 cup
vegan friendly pesto (I used this recipe)
1/4 cup
Greek yogurt (I used so delicious dairy free plain)
1 tbsp
lemon juice