Spring Pea Pesto Grilled Cheese (Printable)

Crisp sourdough sandwiched with fresh pea basil pesto and melted mozzarella cheese.

# What You Need:

→ Spring Pea Pesto

01 - 1 cup fresh or thawed frozen peas
02 - 1/2 cup fresh basil leaves
03 - 1 small garlic clove
04 - 2 tablespoons grated Parmesan cheese
05 - 2 tablespoons toasted pine nuts or walnuts
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ Sandwich Assembly

11 - 4 slices sourdough bread
12 - 2 tablespoons unsalted butter, softened
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup spring pea pesto
15 - Optional baby arugula or spinach leaves

# How To Make It:

01 - Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth while retaining some texture. Taste and adjust seasoning as needed.
02 - Spread a thin layer of softened butter on one side of each bread slice. Place two slices butter-side down on a clean work surface. Spread 2 tablespoons of pea pesto on each slice. Distribute mozzarella cheese evenly and add arugula or spinach if desired. Top with remaining bread slices, butter-side up.
03 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, applying gentle pressure with a spatula, until bread achieves golden crispness and cheese melts completely.
04 - Remove sandwiches from heat and slice diagonally in half. Serve warm while cheese remains gooey and bread retains its crunch.

# Expert Tips:

01 -
  • The pesto comes together in under five minutes and keeps for a week in the fridge
  • That pop of bright green flavor transforms ordinary grilled cheese into something restaurant worthy
  • Frozen peas work beautifully here so you can make this year round without waiting for spring
02 -
  • Medium heat is crucial because high heat will burn the bread before the cheese has time to melt
  • Letting the sandwiches rest for a minute after cutting gives the cheese a moment to set so it doesn't ooze out completely
03 -
  • If your pesto seems too thick, add another teaspoon of olive oil until it reaches spreadable consistency
  • Parmesan rinds can be added to the pesto while blending for an extra depth of savory flavor
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