Spring Pea Pesto Grilled Cheese (Printable Version)

Vibrant grilled cheese featuring bright pea and basil pesto with melty mozzarella between golden, crisp sourdough slices.

# Components:

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

→ Sandwich Assembly

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

# Preparation steps:

01 - Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth with slight texture remaining. Taste and adjust seasoning as needed.
02 - Spread softened butter thinly on one side of each bread slice. Place two slices butter-side down on work surface. Spread 2 tablespoons pesto on each slice. Distribute mozzarella evenly and add arugula or spinach if desired. Top with remaining bread slices, buttered side facing up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook 3-4 minutes per side, pressing gently, until bread achieves golden color and cheese melts completely.
04 - Remove sandwiches from heat. Slice diagonally in half and serve immediately while warm.

# Expert Advice:

01 -
  • The pesto is shockingly green and tastes like garden sunshine, nothing like the heavy basil versions you know.
  • It comes together in under half an hour but feels fancy enough to serve to guests who show up unannounced.
  • The sweetness of the peas plays beautifully against the tang of sourdough and the creamy pull of melted mozzarella.
  • You can make extra pesto and toss it with pasta, spread it on crackers, or stir it into scrambled eggs all week long.
02 -
  • Dont skip toasting the pine nuts, I forgot once and the pesto tasted flat and one dimensional compared to the nutty, aromatic version.
  • Medium heat is crucial for grilling, too high and the bread burns before the cheese melts, too low and it just steams and turns pale.
  • If your pesto looks too thick, add olive oil a teaspoon at a time until it reaches a spreadable consistency that wont tear the bread.
03 -
  • Press down gently but firmly with your spatula while grilling to help the cheese melt faster and create better contact between the bread and the pan.
  • If youre making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
  • Taste your pesto before assembling and adjust the lemon or salt, it should be bold enough to stand up to the butter and cheese.
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