1. To make the pesto, blend all ingredients in a food processor and season to taste. Be careful not to add too much salt since the blue cheese is salty.
2. To make the grilled cheeses, toast one side of each slice of bread, flip and top one half of the sandwich with a layer of walnut pesto, both types of blue cheese and a drizzle of honey.
3. Top with remaining slices of bread and grill until the cheese is melty.
Serve with a pickle and Napa Cellars Zinfandel and enjoy!