Spring Pea Pesto Grilled Cheese (Printable Version)

A vibrant grilled cheese layered with spring pea pesto and mozzarella on golden sourdough.

# 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 or walnuts
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper, to taste

→ Sandwiches

11 - 4 slices sourdough bread
12 - 2 tablespoons unsalted butter, softened
13 - 1 cup shredded mozzarella cheese or sliced fresh mozzarella
14 - 1/4 cup spring pea pesto (prepared above)
15 - Optional: baby arugula or spinach leaves

# Steps to Follow:

01 - Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and black pepper in a food processor. Pulse until mostly smooth with some texture remaining. Adjust seasoning to taste.
02 - Butter one side of each bread slice lightly. Place two slices buttered-side down on a surface. Spread 2 tablespoons of pea pesto on each. Layer mozzarella cheese evenly, add arugula or spinach if desired, then cover with remaining bread slices, buttered side up.
03 - Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted.
04 - Cut sandwiches in half and serve warm immediately.

# Additional Tips::

01 -
  • The bright pesto cuts through rich mozzarella in the most perfect way
  • It comes together in under 30 minutes but tastes like something from a fancy cafe
02 -
  • Do not skip toasting the pine nuts first because raw nuts can taste waxy and dull
  • Medium heat is your friend here because high heat will burn the bread before the cheese melts
03 -
  • Room temperature cheese melts faster and more evenly than cold cheese straight from the refrigerator
  • Add a pinch of red pepper flakes to the pesto if you like a little heat that sneaks up on you
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