Spring Pea Pesto Grilled Cheese (Printable)

Bright pea and basil pesto paired with melty mozzarella on golden sourdough. Fresh, easy, and perfect for spring.

# What you'll 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
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon fresh lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ Sandwiches

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 - Baby arugula or spinach leaves, optional

# Method:

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 with slight texture remaining. Taste and adjust seasoning as needed.
02 - Spread softened butter on one side of each bread slice. Place two slices butter-side down on a work surface. Spread 2 tablespoons pesto on each slice, then top with mozzarella and arugula if desired. Cover with remaining bread slices, butter-side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is fully melted.
04 - Cut sandwiches in half diagonally and serve immediately while warm.

# Expert Advice:

01 -
  • It transforms everyday ingredients into something that feels fancy without any fuss or special skill.
  • The pesto is vibrant and fresh, tasting like spring even when it's gray outside.
  • It comes together faster than ordering takeout and leaves your kitchen smelling like a bistro.
  • Leftovers reheat beautifully, and the pesto keeps for days in the fridge.
02 -
  • Don't skip toasting the pine nuts, raw ones taste flat and won't give you that deep, nutty flavor.
  • If your pesto looks too thick, add a splash of water or more olive oil to loosen it up before spreading.
  • Keep the heat at medium, not high, or the bread will burn before the cheese melts.
  • Let the butter soften at room temperature so it spreads without tearing the bread.
03 -
  • Press the sandwiches gently with the spatula while they cook to help the cheese melt evenly and bond with the pesto.
  • Make a double batch of pesto and toss it with pasta, spread it on pizza, or stir it into scrambled eggs.
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives you the crispiest crust.
  • If you want extra richness, brush a little garlic butter on the outside of the bread before grilling.
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