Pin It The first time I made pea pesto, I was honestly just trying to use up a bag of frozen peas from the back of my freezer. But that bright green paste transformed a regular Tuesday dinner into something that felt like spring had arrived early in my kitchen. Now it is the sandwich I make when friends come over for lunch and everyone asks for the recipe before they even finish their first bite.
Last spring my sister came to visit and I made these for a rainy afternoon lunch. She took one bite, looked up with surprise, and asked why regular grilled cheese ever needs to exist. We spent the rest of the afternoon chatting over second halves, watching the rain against the kitchen window.
Ingredients
- Fresh or thawed frozen peas: These bring natural sweetness and that gorgeous bright green color that makes everything feel fresher
- Fresh basil leaves: Essential for that classic pesto flavor that reminds you of actual gardens
- Garlic clove: One small clove is enough to give background warmth without overwhelming the delicate peas
- Grated Parmesan cheese: Adds salty depth that balances the sweet vegetables beautifully
- Toasted pine nuts or walnuts: Toasting them first makes a huge difference in bringing out their nutty richness
- Extra-virgin olive oil: Use the good stuff here since it carries all the flavors together
- Lemon zest and juice: The brightness cuts through the cheese and makes the whole sandwich sing
- Sourdough bread: Sturdy enough to hold everything together and gets perfectly crisp
- Unsalted butter: Softened butter spreads more evenly and creates that golden crust we all want
- Shredded mozzarella: Melts into those gorgeous cheese pulls that make grilled cheese so satisfying
Instructions
- Make the pesto:
- 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 with some texture, then taste and adjust the seasoning.
- Assemble the sandwiches:
- Spread softened butter on one side of each bread slice. Place two slices buttered side down, spread pesto on top, add mozzarella and arugula if using, then cover with remaining slices buttered side up.
- Grill to perfection:
- Cook in a heated skillet over medium heat for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is completely melted.
- Serve immediately:
- Slice each sandwich in half and serve while the cheese is still wonderfully gooey.
Pin It My roommate started requesting these on Sunday afternoons after we discovered how well they pair with a glass of white wine and a good movie. It became our little weekend ritual during those months when winter feels endless but spring is just around the corner.
Making It Your Own
Whole wheat bread works beautifully if you want something heartier. For a protein boost, try adding thin slices of turkey or chicken. Sometimes I spread a little extra pesto on the outside before grilling for an extra crispy, flavorful crust.
Storage Solutions
The pesto keeps beautifully in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays, then transfer to a freezer bag for instant portions ready to thaw whenever the craving strikes.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the richness. Sparkling water with a squeeze of lemon works perfectly for lunch. For a lighter meal, serve alongside a simple green salad with vinaigrette.
- Add a bowl of tomato soup for the ultimate comfort meal
- Serve with fresh fruit for a brunch spread
- Pair with roasted vegetables for a complete dinner
Pin It Hope these bright, green sandwiches bring some spring energy to your kitchen table.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, the spring pea pesto can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Stir well before using, as the oil may separate.
- → What can I substitute for pine nuts?
Walnuts, sunflower seeds, or pumpkin seeds work well as alternatives. For a nut-free option, use sunflower or pumpkin seeds in equal amounts for similar texture and richness.
- → How do I prevent the cheese from leaking out?
Don't overstuff the sandwich with cheese. Use about 1/2 cup shredded mozzarella per sandwich. If using fresh mozzarella, pat it dry first to reduce excess moisture. Cook over medium heat and avoid pressing too hard on the sandwich while grilling.
- → Can I use a different type of bread?
Absolutely. Whole wheat, ciabatta, focaccia, or gluten-free bread all work well. Choose bread with a sturdy structure that won't fall apart when heated. Adjust butter amount slightly based on bread density.
- → What pairs well with this sandwich?
Serve alongside tomato soup, a crisp salad, or roasted vegetables. For beverages, crisp white wines like Sauvignon Blanc, sparkling water with lemon, or iced tea complement the bright flavors beautifully.
- → Is this suitable for meal prep?
The pesto stores well for 2 days, but assemble and cook the sandwiches fresh for best results. You can prepare all ingredients the night before and assemble quickly in the morning for a fresh, warm sandwich.