Ingredients: 1kg potatoes, cut into bite-sized chunks, 25og nuts (pine nuts, walnuts or hazelnuts), 250g parmesan, 2 large bunches fresh basil leaves, 2 cloves garlic, 400ml extra virgin olive oil, juice of a lemon, salt & pepper
Method: Toss potatoes in oil and salt and air fry for 35-40 minutes till crisp and tender, shaking every now and then. Meanwhile, put everything else in a blender and process until quite smooth. Check seasoning. Toss half the pesto through the cooked potatoes and serve (save the other half in an airtight container in the fridge for something else).
Notes: You can spoon the pesto over the potatoes if you like, it keeps them crispier. The pesto works well with pasta, and is nice cold as a salad too, or can be spread over cooked fish etc.