Spring Pea Pesto Grilled Cheese

The first time I made pea pesto, my kitchen assistant looked at me like I had lost my mind. Who puts peas in pesto anyway? But one taste of that bright, springy spread on toast, and we were both converts. Now I make extra just to eat on crackers while the grill heats up.

Last April, my sister came over for what was supposed to be a quick lunch between errands. We ended up lingering at the table for two hours, picking apart the last sandwich and talking about nothing in particular. Thats the kind of meal this is.

Ingredients

• Fresh or thawed frozen peas: Sweetness that holds up beautifully to heat and freezes well for later
• Fresh basil leaves: Use the stems too, they have tons of flavor
• Small garlic clove: One clove goes a long way in a pesto that does not need cooking
• Grated Parmesan cheese: Adds the salty depth that balances the sweet peas
• Toasted pine nuts: Toast them in a dry pan until fragrant for maximum flavor
• Extra virgin olive oil: The good stuff matters here since it is not heated
• Lemon zest and juice: Brightens everything and keeps the pesto vivid green
• Sourdough bread: The tang complements the sweet peas perfectly
• Shredded mozzarella: Melts into that gorgeous cheese pull we all love
• Unsalted butter: Softened to room temperature so it spreads easily

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Blend your pesto base:

Pulse the peas, basil, garlic, Parmesan, toasted nuts, olive oil, lemon zest, juice, salt, and pepper until mostly smooth but still textured. Taste and adjust the seasoning before moving on.

Prep your bread:

Spread a thin layer of softened butter on one side of each bread slice. Place two slices butter side down on your work surface.

Build the sandwiches:

Spread two tablespoons of pesto on each unbuttered side. Top with mozzarella and some arugula if you are using it. Cover with the remaining slices, butter side up.

Grill to perfection:

Cook in a hot skillet over medium heat for three to four minutes per side. Press gently and flip when the bread is golden and the cheese is starting to ooze.

Serve immediately:

Cut each sandwich in half and watch the cheese stretch. Serve while the bread is still crisp and the pesto is vibrant.

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This sandwich has become my go to when friends need cheering up. There is something about that bright green color and warm comfort that feels like a hug on a plate.

Making It Your Own

Sometimes I swap in walnuts if pine nuts feel too precious or use sunflower seeds for a nut free version. A pinch of red pepper flakes in the pesto adds a gentle warmth that cuts through the rich cheese.

The Bread Matters

Thick cut sourdough is ideal because it stands up to the moisture from the pesto without getting soggy. Whole wheat works too but the stronger flavor competes with the delicate pea taste.

What To Serve Alongside

A simple green salad with lemon vinaigrette keeps the meal feeling light. The sandwich is rich enough that you do not need much else.

• Crisp white wine like Sauvignon Blanc cuts through the cheese
• Soup can turn this into a substantial dinner
• Cold beer is surprisingly perfect with the garlicky pesto

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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Spring on a slice of bread. Simple, bright, and exactly what you did not know you needed today.

Ask About This Recipe

→ Can I make the pesto ahead of time?

Yes, the spring pea pesto keeps well in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 1 month. Let it come to room temperature before using on your sandwich.

→ What's the best way to get the cheese perfectly melted?

Medium heat is key—cook for 3–4 minutes per side. Press gently with a spatula to ensure even contact with the skillet and help the cheese melt evenly. If needed, cover the skillet briefly to trap heat.

→ Can I substitute the mozzarella with other cheeses?

Absolutely. Fontina, provolone, or a sharp cheddar would all work beautifully. For a more decadent version, use fresh mozzarella slices or a blend of cheeses for added depth.

→ What makes this pesto different from traditional basil pesto?

Fresh peas add sweetness and a delicate spring flavor, while reducing the intensity of basil. The peas also give it a bright green color and slightly creamier texture when blended.

→ Is this suitable for guests with nut allergies?

Yes. Simply replace the pine nuts with sunflower seeds or omit them entirely for a nut-free version. The pesto remains flavorful and creamy with this substitution.

→ What bread works best if I don't have sourdough?

Whole wheat, brioche, or even gluten-free bread all work well. Choose a sturdy bread with good structural integrity so it holds up to the butter and melted cheese without falling apart.