Spring Pea Pesto Grilled Cheese

Last April, I found myself with an abundance of fresh peas from the farmers market and a serious grilled cheese craving. The result was this bright, vibrant sandwich that somehow feels both indulgent and fresh at the same time. My husband was skeptical at first, but after one bite he was insisting I make it again the next day.

I made a batch of these for a rainy Saturday lunch with my sister, and we both sat in comfortable silence, just happily munching away and watching the rain streak against the windows. She asked for the recipe before she even finished her first half.

Ingredients

• Fresh or thawed frozen peas: These form the base of the pesto and give it that gorgeous green color and sweet flavor
• Fresh basil leaves: Essential for that classic pesto aroma and taste
• Garlic clove: Just one small clove adds a subtle kick without overpowering the delicate peas
• Grated Parmesan cheese: Adds savory depth and helps bind everything together
• Toast pine nuts or walnuts: Toasting them first brings out their natural oils and nutty flavor
• Extra virgin olive oil: Creates that smooth, spreadable consistency we want
• Lemon zest and juice: Brightens up the whole pesto and balances the richness
• Sourdough bread slices: The tangy flavor and sturdy texture hold up beautifully to grilling
• Unsalted butter softened: Creates that perfect golden crust we all crave
• Shredded mozzarella cheese: Melts into that gorgeous, gooey puddle of cheese
• Baby arugula or spinach: Optional but adds a lovely peppery contrast

Instructions

Blend up the pesto:

Throw those peas, basil, garlic, Parmesan, toasted nuts, olive oil, lemon zest, lemon juice, salt, and pepper into your food processor. Pulse until its mostly smooth with just a bit of texture remaining, then give it a taste and tweak the seasoning if needed.

Build your sandwich:

Butter one side of each bread slice like you mean it. Lay two slices butter side down and slather each with a generous layer of that bright green pesto. Pile on the mozzarella and maybe some arugula if you are feeling fancy, then top with the remaining bread slices, butter side facing up toward the sky.

Get your grill on:

Heat up a skillet or griddle over medium heat. Carefully place your sandwiches in the pan and let them cook for about 3 to 4 minutes on each side, pressing down gently with your spatula, until the bread turns a gorgeous golden brown and you can see the cheese starting to ooze out the sides.

Serve it up:

Cut each sandwich in half diagonally and serve immediately while the cheese is still molten and the bread is at its crispiest.

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This sandwich has become my go to for quick spring lunches, especially when I want something comforting but not too heavy. It is funny how something so simple can feel so special.

Make It Your Own

Sometimes I swap in walnuts for pine nuts if I am feeling economical, and honestly the slightly earthier flavor works beautifully here. Do not be afraid to experiment with different breads either.

Timing Is Everything

I have learned that the key to the perfect grilled cheese is patience. Letting that bread get properly golden and crispy makes all the difference between a good sandwich and a great one.

Serving Suggestions

This sandwich pairs wonderfully with a simple tomato soup or a crisp side salad. I have also served it alongside a bowl of roasted asparagus for a complete spring meal.

• A glass of chilled white wine like Sauvignon Blanc cuts through the richness perfectly
• Sparkling water with a squeeze of fresh lemon keeps things light and refreshing
• Leftover pesto keeps in the fridge for up to a week and is fantastic tossed with pasta

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Hope this bright green beauty brings as much joy to your kitchen as it has to mine.

Recipe Questions & Answers

→ Can I make the pesto ahead of time?

Yes, the spring pea pesto can be prepared up to 5 days in advance. Store in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. The pesto may thicken slightly—simply stir in a teaspoon of olive oil or lemon juice before spreading.

→ What's the best bread for this?

Sourdough works beautifully due to its sturdy structure and tangy flavor that complements the sweet peas. Look for a loaf with a tight crumb to prevent cheese from leaking through. Whole grain, ciabatta, or artisan white bread are excellent alternatives if sourdough isn't available.

→ Can I use frozen peas?

Absolutely. Thaw frozen peas completely and pat them dry before adding to the food processor. This prevents excess water from thinning out the pesto. Frozen peas work just as well as fresh and are available year-round.

→ How do I get the cheese to melt evenly?

Shredded mozzarella melts more quickly and evenly than fresh slices. Use medium-low heat and cover the pan for the first 2 minutes of cooking to trap heat and help the cheese melt without burning the bread. Press gently with a spatula to ensure good contact with the pesto.

→ Can I make this vegan?

Yes. Substitute vegan butter for spreading, use vegan mozzarella shreds, and replace the Parmesan in the pesto with nutritional yeast or vegan Parmesan. The pesto will still be flavorful and creamy without dairy.

→ What other greens work well?

Baby arugula adds a pleasant peppery bite that cuts through the rich cheese. Fresh spinach offers a milder flavor, while watercress provides a nice crunch. Microgreens or fresh basil leaves also make lovely additions for extra herbaceous notes.