Spring Pea Pesto Grilled Cheese (Printable)

Bright pea and basil pesto with creamy mozzarella on crispy sourdough. A fresh, satisfying vegetarian sandwich 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 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 textured consistency. Adjust seasoning as needed.
02 - Spread thin butter layer on one side of each bread slice. Place two slices buttered side down on work surface. Spread 2 tablespoons pesto on each slice. Distribute mozzarella evenly and add arugula or spinach if desired. Top with remaining bread slices, buttered side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in 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 immediately while warm.

# Expert Tips:

01 -
  • The pea pesto hits that perfect sweet spot between comforting and unexpectedly fresh
  • It turns a regular grilled cheese into something that feels like a tiny celebration
  • The whole thing comes together in under half an hour
02 -
  • The pesto can be made up to five days ahead and stored in the fridge, which makes these sandwiches incredibly weeknight friendly
  • Low and slow cooking prevents burning the bread before the cheese has a chance to melt completely
  • Letting the sandwiches rest for just one minute after cutting keeps the cheese from oozing out too quickly
03 -
  • If the pesto seems too thick, add another teaspoon of olive oil rather than water to maintain the rich mouthfeel
  • Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge
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