Save The first time I made pea pesto, I was honestly just trying to use up a bag of frozen peas that had been taking up space in my freezer for months. What happened instead was this shockingly vibrant, almost electric green sauce that made my entire kitchen smell like spring itself had burst through the window. Now it is the sandwich I make when grey weather refuses to leave, a little promise that warmer days are actually coming.
Last April I made these for my sister who was visiting between jobs and feeling pretty low about everything. She took one bite, eyes went wide, and said this sandwich tastes like hope, which might be the strangest and best compliment any grilled cheese has ever received in my kitchen.
Ingredients
- Fresh or thawed frozen peas: These become the sweet, bright base of the pesto and freeze beautifully so you can make this year round
- Fresh basil leaves: Do not skip these, they provide that classic pesto aroma that pairs so beautifully with the sweetness of the peas
- Garlic clove: One small clove is plenty since it will be raw and you want just a whisper of sharpness
- Grated Parmesan cheese: Adds that salty, umami depth that keeps the pesto from tasting too sweet
- Toasted pine nuts or walnuts: Toasting them first makes a huge difference in the final nuttiness of the sauce
- Extra virgin olive oil: Use the good stuff here since the flavor really shines through in such a simple sauce
- Lemon zest and juice: The zest is crucial for bright floral notes while the juice cuts through the rich cheese
- Sourdough bread: The tangy chew and sturdy structure hold up perfectly to the pesto and melting cheese
- Shredded mozzarella: Shredded melts more evenly than fresh and creates those gorgeous cheese pulls
Instructions
- Blend the pea pesto:
- Toss the peas, basil, garlic, Parmesan, toasted nuts, olive oil, lemon zest, lemon juice, salt and pepper into your food processor. Pulse until it comes together into a textured sauce, stopping to scrape down the sides and taste for seasoning along the way.
- Butter your bread:
- Spread a thin, even layer of softened butter on one side of each bread slice, making sure to get all the way to the edges for that perfectly golden crust.
- Assemble the sandwiches:
- Place two slices butter side down and spread a generous tablespoon of pea pesto over each. Top with mozzarella and optional arugula, then crown with the remaining bread slices, butter side up.
- Grill until golden:
- Cook in a skillet over medium heat for about 4 minutes per side, pressing gently with your spatula, until both sides are deeply golden and the cheese is completely melted.
Save These grilled cheeses have become my go to when friends come over for lunch on rainy Saturdays, the kind of meal where everyone stands around the stove, chatting and waiting for their turn at the first crispy bite.
Choosing Your Bread
I have tested this with everything from basic white sandwich bread to hearty multigrain, and sourdough really does shine brightest here. The slight tang balances the sweet pea pesto perfectly, and the substantial structure means you get that satisfying crunch without the bread falling apart under all that cheesy weight.
Make It Your Own
Sometimes I swap in sharp cheddar for the mozzarella when I want more bite, or add a thin layer of ricotta under the pesto for extra creaminess. The recipe is wonderfully forgiving and invites whatever tweaks sound good to you in the moment.
Serving Suggestions
A simple green salad with lemon vinaigrette cuts through the richness nicely, or try a bowl of tomato soup for the ultimate comfort food combination. In summer I often serve these with sliced tomatoes and a sprinkle of flaky sea salt.
- Crisp white wine or sparkling water with lemon balances the buttery bread
- The sandwiches reheat surprisingly well in a 350°F oven for about 10 minutes
- Cut on the diagonal for the most satisfying presentation
Save Hope you find as much joy in this bright green twist on grilled cheese as I have, and may your spring be full of unexpected deliciousness.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, the pea pesto keeps well in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month. Just bring it to room temperature before spreading on your sandwiches.
- → What type of mozzarella works best?
Shredded mozzarella melts beautifully and distributes evenly throughout the sandwich. Fresh mozzarella sliced thinly also works, though it won't melt quite as thoroughly. Choose low-moisture varieties for best results.
- → How do I prevent the bread from getting too dark while cooking?
Use medium heat rather than high heat, and avoid pressing down too hard on the sandwich. This gives the cheese time to melt while the bread achieves a gentle golden color. Cooking 3-4 minutes per side should yield perfect results.
- → Can I substitute fresh peas if I don't have frozen?
Absolutely. Fresh peas work wonderfully and may have an even brighter flavor. If using raw fresh peas, blanch them in boiling water for 2-3 minutes, then shock in ice water before making the pesto.
- → What bread alternatives work well?
Whole wheat, rye, or gluten-free bread all pair nicely with the pesto. Ciabatta or focaccia offer interesting texture variations. Avoid very thin breads that may tear under the weight of the cheese and pesto.
- → How can I make this nut-free?
Replace pine nuts with sunflower seeds or pumpkin seeds in equal amounts. Both add the same nutty richness without tree nut allergens. Toast them first to enhance their flavor.