Spring Pea Pesto Grilled Cheese (Printable)

Bright pea and basil pesto layered with melty mozzarella between golden, crisp sourdough slices for an easy vegetarian lunch.

# 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

→ Sandwich Assembly

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

# How to Make It:

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 while maintaining some texture. Taste and adjust seasoning as needed.
02 - Spread a thin layer of softened butter on one side of each bread slice. Place two slices buttered side down on a clean surface. Spread 2 tablespoons of pesto on each slice, then top evenly with mozzarella cheese and optional greens. Cover with remaining bread slices, buttered side up.
03 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is fully melted.
04 - Remove sandwiches from heat, slice in half, and serve immediately while warm.

# Expert Advice:

01 -
  • The pesto transforms ordinary grilled cheese into something that feels special but takes no extra time
  • Fresh peas and basil together taste like the farmers market in April
  • Leftover pesto keeps beautifully for pasta, crackers, or scrambled eggs
02 -
  • Do not over process the pesto or it will become an unappetizing gray color
  • Medium heat is critical here because high heat burns the bread before the cheese melts
  • Letting the assembled sandwiches sit for two minutes before grilling helps them hold together
03 -
  • Make extra pesto and freeze it in ice cube trays for instant spring flavor later
  • If using frozen peas, thaw them completely and pat dry to prevent watery pesto
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