# What You 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
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
14 - 1/4 cup spring pea pesto
15 - Baby arugula or spinach leaves, optional
# How To Make:
01 - In a food processor, combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper. Pulse until mostly smooth with slight texture remaining. Taste and adjust seasoning as needed.
02 - Spread butter thinly on one side of each bread slice. Place two slices buttered side down on a work surface. Spread 2 tablespoons pesto on each slice, then distribute mozzarella evenly. Add arugula or spinach if desired. Top 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 achieves golden color and cheese melts completely.
04 - Transfer sandwiches to a cutting board, slice diagonally in half, and serve immediately while warm.
