Spring Pea Pesto Grilled Cheese (Print Version)

Bright pea and basil pesto meets melty mozzarella on toasted sourdough for an easy, vibrant spring sandwich.

# Components:

→ 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 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

# Directions:

01 - In a food processor, combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper. Pulse until mostly smooth with slight texture. Adjust seasoning to taste.
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. Top evenly with mozzarella cheese and arugula or spinach if desired. Cover with remaining bread slices, butter-side up.
03 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook 3-4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
04 - Slice sandwiches in half and serve warm immediately.

# Expert Advice:

01 -
  • The pesto is ridiculously easy and uses up fresh or frozen peas without any fuss.
  • It turns an ordinary grilled cheese into something that feels fancy but takes less than half an hour.
  • The bright, herby flavor cuts through the richness of melted cheese in a way that feels light and satisfying.
  • You can make extra pesto and toss it with pasta, spread it on crackers, or stir it into scrambled eggs the next morning.
02 -
  • Do not turn the heat too high or the bread will burn before the cheese melts, medium heat gives you time to get everything perfect.
  • If your pesto looks too thick, add a teaspoon of water or olive oil to loosen it up so it spreads easily.
  • Press the sandwiches gently with the spatula while grilling, it helps the cheese melt evenly and the bread crisp without squishing everything out the sides.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for two to three minutes, watching closely because they burn fast.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives the bread an amazing crispy crust.
  • If you like a little heat, add a pinch of red chili flakes to the pesto before blending.
  • Let the sandwiches rest for a minute after grilling so the cheese sets slightly and does not all slide out when you cut them.
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