Preheat the oven to 425*F and line a baking sheet with parchment paper.
Add the basil, 1 cup of the olive oil, cashews, pine nuts and 1 teaspoon of the salt to a blender and blend on high for about 10 seconds to make the pesto. Set aside.
Toss the potatoes in the remaining 1 tablespoon of the olive oil and 1 teaspoon of the salt.
Spread the potatoes evenly over the parchment-lined baking sheet, being careful not to crowd the potatoes. Use a second baking sheet if necessary.
Roast the potatoes for 15 to 17 minutes.
Add the roasted potatoes to a large bowl with the pesto and the (optional) grated pecorino or parmesan.
Add the potatoes to a rimmed baking dish and add small dollops of the ricotta cheese over the top and black pepper to taste.
Bake for an additional 5 to 7 minutes until the cheese is warm and melted.