Spring Pea Pesto Grilled Cheese

The first time I made pea pesto, I stood at the counter eating it straight from the food processor with a spoon. Something about that bright green color just pulled me in. Now it has become my secret weapon for turning an ordinary grilled cheese into something that feels like spring on a plate.

Last April, my neighbor came over for lunch and looked at me like I was crazy when I said I was putting peas in her grilled cheese. Then she took a bite and refused to share the second sandwich. Sometimes the best discoveries happen when you ignore conventional wisdom.

Ingredients

• Fresh or thawed peas: These create the base of your pesto with natural sweetness. Frozen peas work perfectly fine and are often sweeter than fresh ones.
• Fresh basil: Adds that classic pesto aroma and flavor. Remove the stems before measuring.
• Garlic: One small clove is plenty since this pesto is meant to be bright, not overpowering.
• Parmesan cheese: Grate it yourself if possible. Pre-grated cheese has anti-caking agents that can make your pesto gritty.
• Pine nuts: Toast them lightly in a dry pan first for deeper flavor. Walnuts work beautifully too and cost less.
• Extra-virgin olive oil: This binds everything together. Use good quality oil since the flavor really shines here.
• Lemon zest and juice: The acid brightens all the flavors and keeps the peas from tasting too vegetal.
• Sourdough bread: The tangy flavor and sturdy texture hold up perfectly to grilling. Let it sit out for an hour if it is very fresh.
• Unsalted butter: Softened butter spreads more evenly than cold. Salted butter works if that is what you have.
• Mozzarella cheese: Shredded melts faster but fresh slices have better texture. Provolone adds a nice sharpness if you want to experiment.
• Optional greens: Baby arugula adds a peppery bite that balances the sweet pesto beautifully.

Instructions

Make the pea pesto:

Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth but still has some texture. Taste and add more salt or lemon juice if needed.

Assemble your sandwiches:

Spread a thin layer of softened butter on one side of each bread slice. Place two slices buttered side down on your work surface and spread two tablespoons of pesto on each. Layer the mozzarella evenly over the pesto and add arugula if using. Top with remaining bread slices, buttered side up.

Grill to golden perfection:

Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with your spatula, until bread is deeply golden and cheese is completely melted.

Slice and serve immediately:

Cut each sandwich diagonally and serve while the cheese is still stretchy and hot.

Save

My daughter now requests these for her birthday dinner every year. It started as a way to use up extra peas from the farmers market and somehow became a family tradition that signals spring has truly arrived.

Make It Your Own

Once you have the basic technique down, the variations are endless. Try swapping in mint for half the basil when you want something more refreshing. Sometimes I add a handful of spinach for extra nutrition without changing the flavor much.

Serving Suggestions

These sandwiches pair wonderfully with a simple tomato soup for dunking. A crisp white wine like Sauvignon Blanc cuts through the richness. On cold days, I serve them with hot tomato soup. In warmer weather, a side salad with lemon vinaigrette feels perfect.

Storage and Make Ahead Tips

The pesto keeps beautifully in the refrigerator for up to five days. Store it in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent oxidation. You can also freeze pesto in ice cube trays for up to three months.

• Assemble sandwiches just before cooking so the bread does not get soggy
• Leftover grilled cheese can be reheated in a 350 degree oven for 10 minutes
• Never microwave a grilled cheese or you will lose all that beautiful crispness

Save

There is something deeply satisfying about biting into that first warm, crunchy, cheesy bite. Hope this recipe brings as much joy to your kitchen as it has to mine.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, the spring pea pesto can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. You can also freeze it for up to 3 months. Let it come to room temperature before assembling sandwiches.

→ What bread works best for this sandwich?

Sourdough is ideal for its tangy flavor and sturdy texture, but whole wheat, ciabatta, or even gluten-free bread work well. Choose bread thick enough to hold the pesto and cheese without falling apart.

→ How do I prevent the cheese from leaking out?

Don't overfill the sandwich. Use about 1/2 cup shredded mozzarella per sandwich and spread the pesto evenly. Cook on medium heat rather than high to allow the cheese to melt gradually without pressing too hard on the sandwich.

→ Is this suitable for freezing?

The pesto freezes well, but assembled sandwiches don't freeze successfully due to the bread texture changes. Prepare the pesto ahead and freeze it, then assemble and grill fresh sandwiches as needed.

→ What are good substitutes for pine nuts?

Walnuts, sunflower seeds, almonds, or pumpkin seeds create equally delicious variations. Use the same quantity as pine nuts. For nut-free versions, sunflower seeds or pumpkin seeds work perfectly.

→ Can I make this dairy-free?

Yes, substitute dairy mozzarella with dairy-free mozzarella and use dairy-free butter. Omit the Parmesan from the pesto or use nutritional yeast for a cheesy flavor. The sandwich will be slightly less rich but still delicious.