Spinach Pesto Grilled Cheese (Printable)

A gourmet grilled cheese featuring homemade spinach pesto and melted cheeses between crispy golden bread. Ready in 25 minutes.

# What You Need:

→ Spinach Pesto

01 - 2 cups fresh spinach leaves, packed
02 - 1/2 cup fresh basil leaves
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup toasted pine nuts
05 - 1 large garlic clove
06 - 1/3 cup extra virgin olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1 tablespoon fresh lemon juice

→ Grilled Cheese Assembly

10 - 4 slices sourdough or country bread
11 - 4 tablespoons unsalted butter, softened
12 - 4 ounces mozzarella cheese, sliced or shredded
13 - 2 ounces sharp cheddar cheese, sliced or shredded
14 - 2 tablespoons prepared spinach pesto

# How-To:

01 - Combine spinach, basil, Parmesan, pine nuts, garlic, salt, and black pepper in a food processor. Pulse until finely chopped. With processor running, stream in olive oil and lemon juice until a smooth, spreadable paste forms. Taste and adjust seasoning as needed.
02 - Butter one side of each bread slice. Lay all slices buttered side down on a clean work surface.
03 - Spread 1 tablespoon of spinach pesto on the unbuttered side of two bread slices. Distribute half the mozzarella and cheddar cheese on each slice. Top with remaining bread slices, buttered side facing outward.
04 - Heat a large skillet or griddle over medium heat. Cook sandwiches 3 to 4 minutes per side, pressing gently, until bread achieves golden-brown color and cheese fully melts.
05 - Allow sandwiches to cool slightly. Slice diagonally and serve warm.

# Expert Advice:

01 -
  • It takes the comfort of grilled cheese and adds a layer of freshness that makes it feel less heavy and more interesting.
  • The pesto keeps for days, so you can make extra and toss it with pasta, spread it on crackers, or stir it into scrambled eggs.
  • You get that crispy, buttery crunch on the outside with melty, garlicky goodness on the inside.
  • Its fast enough for a weeknight but impressive enough that people ask for the recipe.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Dont skip toasting the pine nuts, raw ones taste flat and almost waxy compared to the nutty richness you get after a few minutes in a hot pan.
  • Let the pesto sit for five minutes after blending so the flavors have a chance to marry, it tastes sharper and more balanced that way.
03 -
  • Make a double batch of pesto and freeze half, its a lifesaver when you need dinner fast and dont feel like chopping anything.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust.
  • Let the butter come to room temperature before spreading it, cold butter tears the bread and makes it harder to get an even layer.
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