Spring Pea Pesto Grilled Cheese

The first time I made pea pesto, I stood in my tiny kitchen wondering if blending sweet spring peas with basil would actually work. That first whiff of the food processor changed everything and suddenly grilled cheese night felt like a celebration instead of a backup plan. The bright green pesto against the golden sourdough made me pause and take a photo before even taking a bite. Now it is my go to when I want something that feels fancy but comes together in minutes.

My sister came over last spring feeling completely drained from work, and I made these sandwiches while she sat at my counter just watching. When she took that first bite and went completely quiet for a full minute, I knew this recipe was a keeper. She texted me two days later asking for the pesto recipe because her kids kept requesting green cheese sandwiches.

Ingredients

• Fresh or thawed peas: Frozen peas actually work beautifully here since they are picked and frozen at peak sweetness
• Fresh basil: Do not skip this, it brings that aromatic brightness that makes the pesto sing
• Garlic clove: One small clove is plenty, you want a subtle background note not an overpowering punch
• Parmesan cheese: The salty, nutty depth here balances the sweet peas perfectly
• Pine nuts or walnuts: Toast them first in a dry pan for about two minutes, it makes a huge difference in flavor
• Extra virgin olive oil: Use the good stuff here since the flavor really shines through
• Lemon zest and juice: This brightens everything and keeps the pesto from tasting too heavy or sweet
• Sourdough bread: The tangy flavor and sturdy texture hold up beautifully to grilling
• Mozzarella cheese: Shredded melts more evenly but fresh slices give you those amazing cheese pulls
• Unsalted butter: Softening it ahead of time makes spreading so much easier

Instructions

Blend up that bright green pesto:

Toss your peas, basil, garlic, Parmesan, toasted nuts, olive oil, lemon zest, juice, salt, and pepper into your food processor. Pulse everything until combined but still slightly textured, then give it a taste and tweak the seasoning if needed.

Get your bread ready:

Butter one side of each bread slice generously. Lay two slices butter side down on your workspace, spread that gorgeous green pesto over the unbuttered sides, then pile on the mozzarella and a few arugula leaves if you are feeling fancy. Top with the remaining bread, butter side facing out.

Grill to golden perfection:

Heat your skillet over medium heat and place the sandwiches in the pan. Cook for about three to four minutes per side, pressing down gently with your spatula, until the bread is golden brown and you can see the cheese starting to ooze out the edges.

Slice and serve immediately:

Cut each sandwich in half diagonally and watch that cheese stretch while it is still hot and melty.

Save Pin

Last month my neighbor caught the smell of these grilling through my open kitchen window and showed up at my door with two plates, pretending she just happened to be dropping by. We ended up eating on the porch while her kids played in the yard, and she admitted she had been standing at her fence waiting to see if I would share. That is the kind of recipe this is, the one that pulls people into your kitchen.

Making It Your Own

Sometimes I swap in sunflower seeds for the nuts when my nut allergic friend comes over, and honestly I cannot tell much difference in the final flavor. A pinch of red pepper flakes in the pesto adds this gentle warmth that makes the sandwich feel more substantial.

The Bread Choice Matters

I have made this on white sandwich bread in a pinch and it was still good, but sourdough really is the MVP here. Something about that slight tang and the way it crisps up just works with the sweet pesto and creamy cheese.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, or sparkling water with plenty of lemon if you want to keep it light. I usually serve it with a simple green salad dressed with nothing but olive oil and vinegar.

• The pesto makes enough for four sandwiches, so you can save the extra for later in the week
• These reheat surprisingly well in a 350 degree oven for about 10 minutes if you need to meal prep
• Add a slice of tomato inside if you want extra freshness, though it might make the bread slightly soggy

Save Pin

There is something so comforting about a grilled cheese that feels a little special, like you treated yourself without actually putting in much effort. Hope this brightens up your kitchen table the way it has mine.

Recipe Questions & Answers

→ Can I make the pesto ahead of time?

Absolutely. The spring pea pesto can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. The flavors actually develop and meld together beautifully overnight. Just bring it to room temperature before spreading for easier application.

→ What's the best bread for this?

Sourdough is ideal because its sturdy structure holds up well to grilling and provides a tangy contrast to the sweet pesto. However, artisan white, country loaf, or even whole grain works perfectly. The key is choosing bread with good texture and enough heft to support the generous filling.

→ Can I use frozen peas?

Frozen peas work wonderfully and are often just as sweet as fresh. Simply thaw them completely and pat dry before adding to the food processor. This ensures your pesto maintains the right consistency without becoming watery. No need to cook them first—they'll blend up perfectly.

→ How do I prevent the sandwich from getting soggy?

The key is spreading pesto sparingly and ensuring your cheese isn't overly wet. If using fresh mozzarella, give it a quick pat to remove excess moisture. Also, grilling over medium rather than high heat allows the bread to crisp gradually while the cheese melts evenly, preventing that sad, soggy middle.

→ What can I substitute for pine nuts?

Walnuts offer a lovely earthy flavor and are more budget-friendly. For a nut-free version, sunflower seeds provide excellent crunch and creaminess when toasted. Even roasted pumpkin seeds work beautifully. Each alternative brings its own character while maintaining that essential pesto texture.

→ Can I add other vegetables?

Certainly. Fresh baby spinach or arugula adds peppery notes and extra nutrition. Thinly sliced tomatoes work well if you pat them dry first. For more substance, try adding avocado slices or caramelized onions. Just keep additions thin to ensure even heating and that perfect cheese melt.