Spring Pea Pesto Grilled Cheese (Print Version)

Vibrant spring-inspired sandwich with pea and basil pesto, melty mozzarella, and crispy sourdough. A fresh vegetarian favorite.

# 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 fresh lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste

→ Grilled Cheese 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 - Combine peas, basil, garlic clove, Parmesan cheese, pine nuts, olive oil, lemon zest, lemon juice, salt, and black pepper in a food processor. Pulse until mostly smooth with slight texture remaining. Taste and adjust seasonings as needed.
02 - Spread softened butter on one side of each bread slice. Place two slices butter-side down on work surface. Spread 2 tablespoons pesto on each slice. Distribute mozzarella cheese evenly, then add arugula or spinach if desired. Top with remaining bread slices, butter-side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
04 - Transfer sandwiches to cutting board. Slice diagonally and serve immediately while warm.

# Additional Tips::

01 -
  • The pesto stays vibrant and fresh, never turning that sad army green that basil pesto sometimes does after a few hours
  • Something magical happens when the sweetness of peas meets the salty tang of melted mozzarella that you cant quite explain until you taste it
02 -
  • Dont skip pressing the excess moisture from thawed frozen peas with paper towels before blending, otherwise your pesto will be watery and your bread will get soggy
  • Medium low heat is better than medium high, slower cooking gives the cheese time to melt completely before the bread burns
03 -
  • Room temperature ingredients create a smoother pesto, so let your peas and cheese sit out for 20 minutes before blending
  • A sprinkle of flaky sea salt on top of the buttered bread before grilling adds restaurant quality texture and flavor bursts
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