Save The first time I made pea pesto, I was honestly just trying to use up a bag of frozen peas from the back of my freezer. My roommate walked in, wrinkled her nose at the bright green mixture, and then proceeded to eat half the pesto with a spoon before I could even assemble the sandwiches.
Last April, my sister came over feeling completely defeated by tax season. I made these sandwiches and we ate them standing at the counter, still in our work clothes, not saying much. She texted me later that night: that lunch was the only thing that made sense all day.
Ingredients
- Fresh or thawed frozen peas: Frozen peas actually work beautifully here since theyre flash frozen at peak sweetness, just thaw them completely and pat dry
- Fresh basil leaves: Dried basil will not give you that aromatic punch you need, so spring for the fresh stuff
- Small garlic clove: One small clove is plenty, you want the garlic to whisper not shout
- Grated Parmesan cheese: The salty, umami rich base that ties everything together
- Toasted pine nuts or walnuts: Toasting them first in a dry pan for 3 minutes makes all the difference in depth of flavor
- Extra virgin olive oil: This carries all the flavors and creates that silky pesto texture
- Lemon zest and juice: The zest packs the aromatic punch while the juice brightens everything up
- Sourdough bread: The tang and sturdy structure of sourdough holds up perfectly to the weight of these ingredients
- Shredded mozzarella: Shredded melts more evenly than fresh, creating those irresistible cheese pulls
- Unsalted butter softened: Soft butter spreads more evenly than cold, ensuring every inch gets golden
Instructions
- Blend the pea pesto:
- Throw the peas, basil, garlic, Parmesan, toasted nuts, olive oil, lemon zest, lemon juice, salt, and pepper into your food processor. Pulse until combined but still slightly textured, not completely smooth, then taste and adjust the seasoning if needed.
- Build your sandwiches:
- Butter one side of each bread slice generously. Place two slices butter side down, spread 2 tablespoons of pesto on each, layer with mozzarella and arugula if using, then top with remaining bread slices butter side facing up.
- Grill to golden perfection:
- Heat your skillet over medium heat, add the sandwiches, and cook for about 4 minutes per side while pressing gently with your spatula. Youre looking for deep golden bread and cheese that oozes out slightly at the edges.
- Serve immediately:
- Cut each sandwich in half diagonally and serve while the cheese is still molten and the bread is at its crispest.
Pin it These grilled cheese sandwiches became my go to comfort food during a particularly gray February. Something about that bright green spread peeking out from golden bread just makes everything feel a little more hopeful.
Make It Your Own
Swap in walnuts for pine nuts if you want a more earthy flavor and a more budget friendly option. I have also made this with sunflower seeds for a nut free version that still delivers on crunch.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. For non drinkers, sparkling water with plenty of lemon and ice provides the same bright contrast.
Storage And Make Ahead Tips
The pesto keeps in an airtight container in the refrigerator for up to 5 days, though the vibrant green may darken slightly. Press a piece of plastic wrap directly onto the surface to prevent oxidation. You can also freeze the pesto in ice cube trays for instant portions later.
- Never refrigerate assembled sandwiches, they will become sad and soggy
- If you need to pack these for lunch, grill them fully, let cool, then rewrap in foil
- Reheat in a 350 degree oven for 10 minutes rather than the microwave to restore crispness
Pin it There is something deeply comforting about taking a classic from childhood and dressing it up in something fresh and green. Hope this recipe finds you on a day when you need exactly that.
Frequently Asked Questions
- → Can I make the pesto ahead of time?
Yes, the spring pea pesto can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Stir gently before using, and add a touch of olive oil if it has dried out.
- → What can I substitute for pine nuts?
Walnuts, sunflower seeds, or pumpkin seeds work wonderfully as substitutes. For nut-free options, use sunflower or pumpkin seeds for the same textured crunch without allergen concerns.
- → Should I use fresh or frozen peas?
Both work equally well. Frozen peas are convenient and maintain their bright green color and sweetness. If using fresh peas, blanch them briefly for 2-3 minutes, then cool before processing to soften slightly.
- → Can I use a different cheese?
Absolutely. Fresh mozzarella, fontina, provolone, or a combination work beautifully. Avoid cheeses with very high melting points, as you want creamy, melted results within the grilling time.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium heat rather than high, and grill for 3-4 minutes per side. Press gently with a spatula to encourage even contact. If edges brown too quickly, reduce heat slightly and extend cooking time by a minute.
- → Is this suitable for gluten-free diets?
Yes, simply substitute gluten-free bread of your choice. The pesto and cheese filling remain naturally gluten-free, making this easily adaptable for dietary restrictions.