Save My neighbor handed me a bag of garden peas one April morning, more than I knew what to do with. I was staring at them on the counter when I remembered a jar of pesto in the fridge and thought, why not? That afternoon I blended those sweet peas with basil and lemon, slathered the bright green mixture onto sourdough, and made what became my favorite grilled cheese of the season. The kitchen smelled like spring had moved indoors.
I made these sandwiches for my sister when she came over for lunch on a rainy Saturday. She was skeptical about peas in a grilled cheese until she took the first bite and went quiet for a solid ten seconds. She asked for the recipe before she even finished her half. Now every time she visits in spring, she asks if I have peas on hand.
Ingredients
- Fresh or thawed frozen peas: Frozen peas work beautifully here and save time, just make sure theyre fully thawed and patted dry so the pesto does not get watery.
- Fresh basil leaves: Basil brings that classic pesto brightness, use the tender leaves and avoid thick stems that can taste bitter.
- Small garlic clove: One clove is plenty, too much garlic will overpower the delicate sweetness of the peas.
- Grated Parmesan cheese: Adds a nutty, salty backbone to the pesto, freshly grated melts into the blend better than pre-shredded.
- Toasted pine nuts or walnuts: Toasting them for a few minutes in a dry pan makes all the difference, they turn golden and fragrant and add a subtle richness.
- Extra-virgin olive oil: Use a good quality olive oil since it carries all the flavors together, fruity or peppery oils both work well.
- Lemon zest and juice: The zest gives aromatic punch and the juice brightens everything, do not skip either.
- Salt and freshly ground black pepper: Season to taste after blending, the Parmesan adds salt so go easy at first.
- Sourdough bread: Sourdough has the perfect tang and structure for grilling, it crisps up without getting too hard.
- Unsalted butter, softened: Softened butter spreads evenly and helps the bread turn golden and crispy without burning.
- Shredded mozzarella cheese: Mozzarella melts beautifully and has a mild flavor that lets the pesto shine, fresh mozzarella works too but drain it well.
- Spring pea pesto: This is your star player, use it generously but not so much that it oozes out when you flip the sandwich.
- Optional baby arugula or spinach leaves: Adds a peppery bite and a little extra green, I like arugula for the slight bitterness it brings.
Instructions
- Blend the Pesto:
- Toss the peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper into a food processor. Pulse until you have a chunky, vibrant green paste that still has a little texture, taste it and add more lemon or salt if it needs a lift.
- Butter and Layer:
- Spread softened butter on one side of each slice of sourdough, then lay two slices buttered side down on your counter. Spread two tablespoons of pesto on each unbuttered side, then pile on the mozzarella and a handful of greens if youre using them, finish with the remaining bread slices buttered side up.
- Grill Until Golden:
- Heat a skillet over medium heat and place the sandwiches in carefully, pressing down gently with a spatula. Let them cook for three to four minutes until the bottom is golden and crisp, then flip and repeat on the other side until the cheese is melted and gooey.
- Slice and Enjoy:
- Remove from the heat, let them rest for a minute so the cheese sets just a bit, then slice in half and serve while theyre still warm and the cheese is stretchy.
Save There was an afternoon last spring when I made a double batch of this pesto and kept it in the fridge. Every time someone stopped by, I pulled out the jar and made them a sandwich. It became this little ritual, a way to share something simple and bright when the world outside was just starting to bloom again. Food like this does not need an occasion, it makes its own.
Making the Pesto Ahead
You can make the pesto up to three days in advance and store it in an airtight container in the fridge. Press a piece of plastic wrap directly onto the surface to keep it from browning. The flavors actually meld and deepen after a day, so it tastes even better. If you want to freeze it, spoon it into ice cube trays and pop them out once frozen, then store the cubes in a freezer bag for up to three months.
Choosing Your Cheese
Mozzarella is mild and melts beautifully, but you can swap in fontina for something richer or provolone for a sharper bite. I tried it once with fresh burrata and it was incredible, though a bit messy. If you want a little funk, add a thin slice of aged cheddar along with the mozzarella. Just avoid anything too strong that will compete with the delicate pea flavor.
Serving and Pairing Ideas
These sandwiches are perfect on their own, but I like to serve them with a handful of kettle chips or a simple green salad dressed with lemon and olive oil. A cup of tomato soup on the side makes it feel like a complete meal. If youre serving guests, cut the sandwiches into smaller squares for easy sharing.
- Pair with a crisp Sauvignon Blanc or a light lager if youre drinking.
- Sparkling water with lemon and a sprig of mint feels refreshing alongside the richness.
- Leftover pesto can be stirred into risotto, spread on crostini, or tossed with roasted vegetables the next day.
Save This sandwich reminds me that the best recipes often come from using what you have and being willing to experiment a little. I hope it brings a bit of springtime into your kitchen, no matter what season it actually is outside.
Recipe FAQ
- → Can I make the pesto ahead of time?
Yes, the spring pea pesto keeps well in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to a month. Simply thaw before using and stir well before spreading.
- → What are good bread alternatives?
While sourdough offers excellent flavor and structure, you can use whole wheat bread, ciabatta, or gluten-free bread. Avoid thin breads that may get soggy. Any sturdy artisan bread works beautifully.
- → How do I prevent the cheese from leaking out?
Don't overstuff the sandwiches, and make sure your skillet is at medium heat—not too high. Cook gently for 3-4 minutes per side, pressing lightly. This allows the cheese to melt evenly without escaping.
- → Is this suitable for meal prep?
Prepare the pesto ahead and store it separately. Assemble and grill the sandwiches fresh when ready to eat, as they're best enjoyed warm with melted cheese. The pesto can be made 2-3 days in advance.
- → What can I substitute for pine nuts?
Walnuts, sunflower seeds, pumpkin seeds, or almonds work wonderfully. For nut-free options, use sunflower or pumpkin seeds instead. Toast them lightly first to enhance their nutty flavor.
- → Can I add other vegetables to the pesto?
Absolutely. Fresh mint, arugula, or spinach blend beautifully with the peas and basil. Add a small handful and adjust lemon juice accordingly to balance the flavors.