Step 1

1 Combine the cup of basil, the walnuts, garlic, cheese and oil in the bowl of a mini food processor; process in long pulses until combined but still chunky, scraping down the sides of the bowl as needed

Step 2

2 Scrape the pesto into a small bowl; clean and dry the food processor bowl

Step 3

3 Combine the ricotta and 1/4 teaspoon of salt in the food processor; puree until smooth

Step 4

4 (Or you can whisk them together by hand

Step 5

5 ) Taste and add salt as needed

Step 6

6 Spread about 1/4 cup of the whipped ricotta on the cut side of each of the bottom roll sections

Step 7

7 Layer on a few tomato slices and a torn basil leaf or two, if desired

Step 8

8 Spread about 2 tablespoons of pesto on the cut side of each of the top roll sections, then invert to complete the sandwiches

Step 9

9 Cut in half, if desired

Step 10

10 NOTE: If you cannot find whole-milk ricotta, part-skim can be substituted, but add 1 tablespoon extra-virgin olive oil when you puree it