In a large bowl, toss the potatoes with the avocado oil and a pinch of salt and pepper until completely coated.
Spread onto the air fryer sheet evenly. Cook the potatoes in the air fryer at 400 degrees for about 15-20 minutes until tender and slightly charred.
In a high speed blender or food processor, add the basil, olive oil, garlic cloves, lemon, nutritional yeast, and a pinch of salt and pepper. Pulse until the basil is completely broken down into small pieces and you have a pesto sauce.
Serve the potatoes with the pesto drizzled over the top.
One Last Thing
If you don't have an air fryer, cook the potatoes in the oven at 450°F for 20-25 minutes.