Place all ingredients in a high-speed blender

Blend until smooth; set aside

Wash potatoes by scrubbing to remove excess debris

Cut into larger bite-sized pieces

Place potatoes in a large pan and cover with water

Add 1 teaspoon salt

Bring to a boil and cook on high for 5-7 minutes

Drain water and allow potatoes to cool

Add pesto and toss potatoes until covered.

All ow to marinate for at least 4 hours, preferred overnight.

Once marinated, the potatoes will absorb a lot of the pesto sauce, but there will be excess on the bottom of the bowl or plastic bag you marinate it.

For that reason, pour the excess pesto into a separate container and set aside.

If you pour all the contents and excess marinade on the pan, the excess marinade will burn on the pan. 

To avoid this, remove the excess marinade, and we will use it after the potatoes cook. 

Preheat the oven to 425 degrees

Place potatoes on a baking sheet lined with a silicone baking sheet or parchment paper.

Cook for 30 minutes

Removed from the oven and transfer to a bowl, and toss in the remaining pesto

Sprinkle with Vegan Parmesan Cheese (optional)

Follow the same suggestions by removing the excess marinade.

Another suggestion is to cook in single layer batches, as foods air-fry better when cooked in a single layer. 

Set the air-fryer at 400 degrees

Air-fry each single layer batch for 15 minutes

Toss in excess marinade

Serve with Vegan Parmesan Cheese (optional)