Save There is something impossibly cheerful about pea pesto, that burst of spring green against golden bread. I first made this on a rainy April afternoon when winter had overstayed its welcome and my kitchen needed color. The sandwich that emerged was so vividly bright that it felt like defiance against the grey weather outside.
My sister was skeptical when I described this sandwich combination, but after one bite she was asking for the recipe to make for her book club. Now whenever I see fresh peas at the market, I grab an extra bag knowing exactly what they will become.
Ingredients
- Fresh or thawed peas: The sweetness of peas is what makes this pesto so uniquely different from traditional basil versions
- Fresh basil: Look for leaves that are deep green and fragrant, avoid any that are wilted or darkening
- Garlic: One small clove is plenty since you want the pea flavor to shine through
- Parmesan: The salty umami here helps balance the natural sweetness of the peas
- Pine nuts: Toast them briefly in a dry pan first to bring out their buttery flavor
- Extra virgin olive oil: Use a good quality one since the flavor comes through clearly
- Lemon: Both zest and juice are essential to brighten and balance the rich elements
- Sourdough bread: Choose a loaf with a sturdy crumb that will hold up to the generous pesto layer
- Mozzarella: Shredded melts more evenly but fresh slices give those lovely cheese pulls
- Unsalted butter: Softening it first helps you spread it evenly across every inch of the bread
Instructions
- Blend the Pea Pesto:
- Combine the peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until you have a mostly smooth sauce with small bits of texture remaining, then taste and adjust the seasoning.
- Prepare the Bread:
- Butter one side of each sourdough slice thoroughly, making sure to spread all the way to the edges. Place two slices buttered side down on your work surface and spread two tablespoons of pesto over the unbuttered sides.
- Build the Sandwiches:
- Layer the mozzarella over the pesto, adding arugula or spinach if you like some extra green and bite. Top with the remaining bread slices, buttered side facing out.
- Grill Until Golden:
- Cook in a skillet over medium heat for three to four minutes per side, pressing gently with your spatula. The bread should be deeply golden and the cheese should be completely melted.
Save This has become my go to when friends come over for lunch because it looks impressive but comes together in minutes. Something about the combination of warm, melty cheese and bright, fresh pesto makes people linger at the table longer than usual.
Bread Matters More Than You Think
Sourdough works best because its tangy flavor complements the sweet peas and its structure holds up to grilling. A softer bread might turn soggy from the pesto or collapse under the weight of the cheese.
Pesto Variations
Sometimes I add mint along with the basil for an extra spring note. You can also swap half the peas for asparagus tips or baby spinach depending what is in season.
Serving Ideas
A simple green salad with lemon vinaigrette balances the richness perfectly. The sandwich also pairs beautifully with tomato soup for those who want the classic combination.
- Cut sandwiches on the diagonal for easier eating
- Tomato soup makes this a complete meal
- A glass of crisp white wine ties everything together
Save I hope this bright green sandwich brings a little spring to your table no matter the season.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, the spring pea pesto can be made up to 2 days ahead. Store it in an airtight container in the refrigerator. Stir well before using and add a thin layer of olive oil on top to prevent browning.
- → What can I use instead of pine nuts?
Walnuts, sunflower seeds, or almonds work wonderfully as substitutes. For a nut-free option, use sunflower seeds or pumpkin seeds for a similar texture and richness.
- → Can I use fresh mozzarella instead of shredded?
Absolutely. Fresh mozzarella slices work beautifully and create a creamier texture. Pat them dry before layering to prevent excess moisture that could make the bread soggy.
- → How do I prevent the bread from burning before the cheese melts?
Cook over medium heat rather than high. Press gently on the sandwich while cooking to help distribute heat evenly. Cover the skillet with a lid for the last minute to trap steam and melt the cheese faster.
- → Can I add other vegetables to this sandwich?
Definitely. Thin slices of tomato, roasted red peppers, or sautéed mushrooms pair excellently. Add them between the pesto and cheese, being careful not to overload the sandwich.
- → Is this suitable for freezing?
The pesto freezes well for up to 3 months in ice cube trays. However, assembled sandwiches don't freeze well as the bread texture suffers. Freeze the pesto separately and assemble fresh sandwiches when ready.