Save to Pinterest The first time I made this pea pesto, my kitchen smelled like a farmers market in May. Something about sweet peas hitting hot garlic changes the whole mood of a room. I wasnt expecting grilled cheese to feel like spring on a plate, but here we are.
My friend Sarah walked in mid-grill and asked why I was making something so fancy on a Tuesday night. She took one bite and stopped asking questions. Now she texts me every spring demanding the recipe.
Ingredients
- Fresh or thawed frozen peas: Frozen peas work beautifully here, just thaw them completely so they dont turn the pesto icy
- Fresh basil leaves: The basil makes this taste like spring instead of just baby food
- Small garlic clove: One small clove is plenty, raw garlic gets aggressive fast in pesto
- Grated Parmesan: Adds that savory depth that makes people ask whats in this
- Toasted pine nuts: Toast them first in a dry pan, it makes a huge difference in flavor
- Extra-virgin olive oil: Use the good stuff, you can really taste it here
- Lemon zest and juice: Both are necessary, zest gives fragrance and juice cuts through the cheese
- Sourdough bread: The tang balances the sweet peas perfectly
- Shredded mozzarella: Shredded melts more evenly than fresh for grilled cheese
Instructions
- Blend the pesto base:
- Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth but still textured, like a thick paste.
- Prep your bread canvas:
- Spread softened butter on one side of each bread slice. Place two slices buttered side down and spread 2 tablespoons of pesto on each unbuttered side.
- Build the sandwich:
- Top the pesto with mozzarella and a handful of arugula if youre feeling fancy. Cover with remaining bread slices, buttered side facing out.
- Grill to golden perfection:
- Cook in a skillet over medium heat for 3 to 4 minutes per side, pressing gently with your spatula. The bread should turn deeply golden and the cheese should melt completely.
Save to Pinterest This sandwich has become my go-to when I need to convince myself that vegetables count as comfort food. Something about the sweet peas and salty mozzarella just works.
Making It Your Own
Ive made countless variations of this pesto base. Sometimes walnuts replace the pine nuts, especially when I'm feeling budget conscious. Other times I'll add a handful of mint leaves to the basil for something even brighter.
Bread Wisdom
Sourdough is my first choice here because the slight tang cuts through the sweet peas. But whole grain brings a nutty earthiness that works beautifully too. Just avoid anything too soft or pillowy, it will turn to mush under the weight of all that melty cheese.
Perfect Pairings
A simple tomato soup makes this feel like a complete meal. Or try it with a crisp white wine that has some acid to cut through the richness. Sometimes I'll serve it with a bright spring salad dressed in nothing but olive oil and lemon.
- Leftover pesto keeps for five days in the fridge
- These reheat surprisingly well in a 350°F oven
- The pesto also works tossed with hot pasta
Save to Pinterest Every time I serve these, someone asks for the recipe. That never gets old.
Recipe Help Center
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 3 days in advance and store in an airtight container in the refrigerator. The flavors may even develop and improve over time.
- → What cheese works best besides mozzarella?
Provolone, gruyère, or sharp cheddar create delicious variations. Fresh mozzarella yields a creamier texture while shredded melts more evenly.
- → Is fresh or frozen peas better for the pesto?
Fresh peas offer the sweetest flavor during spring season. Thawed frozen peas work beautifully year-round and often provide consistent sweetness.
- → How do I prevent the sandwich from getting soggy?
Butter the exterior slices generously and cook over medium heat to ensure the bread crisps before the filling makes it damp. Don't overload with pesto.
- → Can I make this vegan?
Substitute vegan butter and dairy-free cheese alternatives. Nutritional yeast or vegan Parmesan can replace the cheese in the pesto blend.
- → What other nuts can I use in the pesto?
Walnuts add earthy depth, almonds provide mild sweetness, or sunflower seeds offer a nut-free option that still delivers satisfying crunch.