Pin It The first time I made pea pesto, I was honestly just trying to use up a bag of frozen peas that had been living in my freezer since who knows when. But when that bright green mixture hit the warm bread, something magical happened. The sweetness of the peas made the basil sing differently than it ever had before, and suddenly I understood why spring cooking feels so exciting.
My sister was over that day, skeptical about green stuff on her grilled cheese. She took one bite and immediately asked if I had enough ingredients to make another one. Now whenever she visits, she checks the freezer for peas before even saying hello.
Ingredients
- Fresh or thawed frozen peas: These bring natural sweetness that balances the sharp basil and rich cheese
- Fresh basil leaves: The aromatic backbone that keeps everything bright and fresh
- Small garlic clove: Just enough warmth without overwhelming the delicate pea flavor
- Grated Parmesan cheese: Adds savory depth and helps the pesto cling to every nook of the bread
- Toasted pine nuts or walnuts: Toast them first for that subtle nutty richness that ties everything together
- Extra virgin olive oil: Creates that luxurious consistency you want in a pesto
- Lemon zest and juice: The secret weapon that cuts through the cheese and makes each bite feel alive
- Sourdough bread: Its tang and sturdy structure are essential for holding all these layers together
- Shredded mozzarella cheese: Melts into that perfect stretchy blanket that pesto deserves
- Unsalted butter: Spread it generously on the outside for that golden, audible crunch
Instructions
- Blend your vibrant base:
- Combine peas, basil, garlic, Parmesan, toasted pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in your food processor. Pulse until you have a textured, bright green mixture that still has some bite to it.
- Build your masterpiece:
- Spread softened butter on one side of each bread slice. Lay two slices butter side down, spread with generous dollops of pesto, layer on the mozzarella, and top with the remaining bread, butter side facing out.
- Grill to golden perfection:
- Heat your skillet over medium heat and cook sandwiches for 3 to 4 minutes per side. Listen for that satisfying sizzle and watch for the bread to turn deeply golden.
- Slice and serve immediately:
- Cut each sandwich diagonally so you can see that beautiful green pesto peeking through the melted cheese layers.
Pin It This sandwich has become my go to for rainy April days when I need something that tastes like sunshine. There is something about cutting into it and seeing that bright green against the golden bread that just makes everything better.
Making It Your Own
Sometimes I add a handful of baby arugula between the pesto and cheese for a peppery bite. Other times, a pinch of red pepper flakes in the pesto transforms it into something entirely new but equally wonderful.
The Bread Matters
Not all sourdough is created equal. Look for a loaf with a tight crumb and substantial crust, something that will stand up to all that melty cheese without turning soggy. The tang of a properly fermented sourdough is what keeps this sandwich from being too heavy.
Pesto Forever
Double that pesto recipe right now. Trust me on this. It will keep for a week in the fridge and suddenly you will have the most incredible pasta toss, potato salad upgrade, or even just a spoonful straight from the jar when nobody is watching.
- Freeze extra pesto in ice cube trays for those moments when you need instant spring in your life
- Stir a spoonful into scrambled eggs for the breakfast that changes everything
- Toss it with roasted new potatoes and you have a side dish that disappears faster than you can say seconds please
Pin It There is something deeply satisfying about turning simple ingredients into something that feels this special. Now go make yourself the most vibrant grilled cheese of your life.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, the spring pea pesto can be made 2-3 days in advance and stored in an airtight container in the refrigerator. You can also freeze it for up to one month in ice cube trays for convenient portions.
- → What's the best cheese to use for melting?
Shredded mozzarella works wonderfully for its creamy melt, but fresh mozzarella slices offer a delicate texture. Fontina or provolone are excellent alternatives that provide richer flavor profiles.
- → How do I keep the bread from getting soggy?
Spread the pesto on bread just before grilling. If using fresh mozzarella, pat it dry first. Toast the bread lightly before assembling to create a moisture barrier, or add spinach leaves as a protective layer.
- → Can I use frozen peas instead of fresh?
Absolutely. Thawed frozen peas work beautifully in the pesto and are available year-round. Simply thaw and pat them dry before blending to ensure the pesto isn't watery.
- → What bread works best for this sandwich?
Sourdough provides wonderful tang and structure, but ciabatta, focaccia, or thick-cut whole wheat bread are excellent choices. Avoid thin sandwich bread as it tears easily and doesn't hold the filling well.
- → How can I make this dairy-free?
Use dairy-free butter and mozzarella alternatives, and omit the Parmesan from the pesto or replace it with nutritional yeast for a cheesy flavor without dairy.