Roasted Pesto Potatoes

Step 1

Add you pistachios to a food processor and pulse until small pieces have been achieved.

Step 2

Next, add in your remaining ingredients except your olive oil and pulse until desired texture. I do not like to have mine be fully blended as I enjoy a subtle crunch from the pistachios.

Step 3

Reserve in the fridge for up to two weeks.

Step 4

Using your airfryer, set it to 400 degrees F. Next, add a dollop of extra virgin olive oil to a bowl, as well as 1/2 tbsp of your pesto sauce and any truffle salt. Stir the mixture together and add in your potatoes, tossing until well combined.

Step 5

Place your mixed potatoes in your air fryer and roast for 15-20 minutes, shaking halfway through.

Step 6

Don't wash the bowl you combined the potatoes in. Once cooked, add them back to the bowl and use to combine any additional pesto or seasonings. Plate, serve, & enjoy!