Place the potatoes in a microwave-safe baking dish, spreading them out as much as possible. Add the lemon juice, 1 teaspoon salt and 1/2 cup water. Cover in plastic wrap and microwave on high until tender, about 8 minutes. Allow to cool, then discard any remaining liquid.
Slice the potatoes in half. Toss with the pesto and lemon zest. Season as desired with freshly cracked black pepper.