Spring Pea Pesto Grilled Cheese

I was experimenting in my tiny apartment kitchen last April, trying to use up a bag of frozen peas from the back of my freezer. The blender whirred, mixing bright green peas with basil and garlic, and suddenly I had this vibrant sauce that demanded to be eaten immediately. My roommate walked in, raised an eyebrow at the green mess on my counter, and then asked for a taste after the first sandwich hit the pan. Now it is the sandwich we make when we need something comforting but still feel like celebrating spring.

Last spring I made these for my mom on a rainy Sunday afternoon. She sat at the counter, watching the butter sizzle in the pan, and told me stories about her own mother making grilled cheese during rainy childhood afternoons. When she took that first bite, the pesto hit her and she went quiet, just chewing and smiling at the same time. That is the moment I knew this recipe was a keeper.

Ingredients

• 1 cup fresh or thawed frozen peas: These create the base of your pesto, bringing natural sweetness and that gorgeous bright green color
• 1/2 cup fresh basil leaves: Fresh basil adds the classic aromatic note that makes this taste like spring itself
• 1 small garlic clove: One clove gives you just enough bite without overpowering the delicate pea flavor
• 2 tablespoons grated Parmesan cheese: This adds a savory depth that rounds out the sweetness of the peas
• 2 tablespoons toasted pine nuts: Toasted nuts bring a buttery richness, though walnuts work beautifully too
• 2 tablespoons extra-virgin olive oil: Use good oil here because it really shines in a simple sauce like this
• 1/2 teaspoon lemon zest plus 1 tablespoon juice: Fresh lemon brightens everything and keeps the pesto from feeling too heavy
• 1/4 teaspoon salt plus pepper to taste: Start with less than you think, the cheese already brings saltiness
• 4 slices sourdough bread: The tangy sourdough creates the perfect balance with the sweet pesto
• 2 tablespoons unsalted butter, softened: Softened butter spreads evenly and helps achieve that golden crust
• 1 cup shredded mozzarella cheese: Mozzarella melts beautifully without overpowering the delicate pesto flavor
• Optional baby arugula or spinach: A handful of fresh greens adds a peppery bite and makes you feel slightly virtuous

Instructions

Blend up that vibrant pea pesto:

Toss the peas, basil, garlic, Parmesan, toasted pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper into your food processor. Pulse until you have a mostly smooth sauce that still holds some texture, then taste and adjust the seasonings until it sings.

Build your sandwich masterpiece:

Spread softened butter on one side of each bread slice, then lay two slices butter-side down on your work surface. Spread about two tablespoons of that gorgeous green pesto on each, pile on the mozzarella, add some arugula if you are feeling fancy, and top with the remaining bread slices butter-side up.

Grill until golden perfection:

Heat your skillet over medium heat, place the sandwiches in the pan, and cook for about three to four minutes per side. Press gently with your spatula and flip when the bread turns a deep golden brown and the cheese starts melting against the crust.

Slice and enjoy immediately:

Cut each sandwich diagonally, let them cool for just a minute so the cheese sets slightly, then serve while still warm and oozing.

Save

These grilled cheese sandwiches have become my go-to when friends visit and we are all too tired to cook anything elaborate but still want something special. There is something about cutting into that golden bread and seeing the bright green pesto peeking through the melted cheese that makes everyone lean in a little closer.

Make It Your Own

Sometimes I swap in walnuts if I am out of pine nuts, and honestly the earthy flavor works just as well with the sweet peas. Whole wheat bread adds a nutty depth that I actually prefer now, while gluten-free bread lets everyone at my table enjoy this spring comfort food.

Serving Suggestions

A simple green salad with lemon vinaigrette cuts through the richness perfectly. I have also served these alongside tomato soup, though the pesto makes it feel lighter than the classic combination. A crisp white wine or sparkling water with fresh lemon keeps everything bright.

Storage Tips

Any leftover pesto keeps beautifully in the fridge for up to a week, stored in an airtight container with a thin layer of olive oil on top. I have been known to make a double batch just to have it ready for quick pasta dinners or spreading on morning toast with a poached egg.

• The assembled sandwiches are best eaten immediately while the cheese is still melted
• If you must store leftovers, wrap them individually and reheat in a skillet rather than the microwave
• Never refrigerate unbuttered bread as it will become stale and soggy

Save

Hope these bright green sandwiches bring a little spring joy to your kitchen table.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, the spring pea pesto can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors may even develop and intensify over time.

→ What type of cheese works best?

Shredded mozzarella melts beautifully and provides a mild, creamy base. Fresh mozzarella slices work wonderfully too for a more delicate texture. You can also blend in some sharp cheddar or gruyere for added depth.

→ Can I use frozen peas?

Absolutely! Frozen peas work perfectly fine in this pesto. Simply thaw them completely and pat dry before processing. They're often sweeter and more consistent than fresh peas.

→ How do I get the crispiest bread?

Use softened butter evenly spread to the edges, cook over medium heat (not too high), and press gently with your spatula while grilling. This ensures even browning and that perfect crunch.

→ Is there a nut-free option?

Yes! Substitute the toasted pine nuts with sunflower seeds, pumpkin seeds, or simply omit them altogether. The pesto will still be delicious and full of flavor from the peas, basil, and Parmesan.