Name: Grilled Feta with Chimichurri and Pistachios Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup fresh cilantro; ⅔ cup fresh parsley; ¼ cup red wine vinegar; 2 garlic cloves, minced; ½ teaspoon dried oregano; kosher salt and pepper to taste; ¼ teaspoon crushed red pepper flakes; ⅔ cup olive oil; 1 block of feta cheese (8 ounces or more); ⅓ cup chopped roasted pistachios

Jump to Recipe· 4.7 from 17 reviews

If you’re looking for something that instantly elevates your appetizer game, you’ve got to try this Grilled Feta with Chimichurri and Pistachios Recipe. It’s one of those dishes that feels fancy but is actually super easy to throw together. The creamy, melty feta paired with vibrant, zesty chimichurri and the satisfying crunch of pistachios? Pure magic. Trust me, once you make it, it’ll become a staple at your gatherings or even a special treat for a cozy night in.

Why You’ll Love This Recipe

Flavor Explosion: The chimichurri’s bright herbs and tang from red wine vinegar perfectly cut through the richness of grilled feta.
Simple Yet Impressive: Just a handful of ingredients for a dish that looks and tastes like you spent hours on it.
Great Texture Contrast: The crunchy pistachios add a delightful bite against the soft cheese and sauce.
Versatile Serving: Works beautifully as a party appetizer, a salad topping, or alongside your favorite grilled meats.

Ingredients & Why They Work

Every ingredient in this Grilled Feta with Chimichurri and Pistachios Recipe plays a key role, creating a perfect balance of bold, fresh, and nutty flavors. When you pick good-quality feta and fresh herbs, this simple dish really shines. Make sure to use a sturdy feta block so it grills nicely without crumbling.

Grilled Feta with Chimichurri and Pistachios Recipe - Ingredients

Fresh Cilantro: Adds a bright, citrusy note that livens up the chimichurri.
Fresh Parsley: Balances cilantro’s punch with its milder, grassy flavors.
Red Wine Vinegar: Brings acidity that cuts the richness of feta and ties the sauce together.
Garlic: Offers depth and a gentle kick; use fresh for the best punch.
Dried Oregano: Adds an earthy, herbal undertone that’s classic in chimichurri.
Olive Oil: Provides body to the sauce and helps meld all ingredients.
Feta Cheese Block: Choose a firm block to withstand grilling without falling apart.
Roasted Pistachios: Their natural crunch and buttery flavor give that delightful texture contrast.
Kosher Salt & Pepper: Essential seasoning to bring out all the flavors.
Crushed Red Pepper Flakes: A touch of heat that wakes up the sauce without overpowering.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the reasons I keep coming back to this Grilled Feta with Chimichurri and Pistachios Recipe is how easy it is to customize. Whether you like your chimichurri with more heat, or prefer swapping pistachios for almonds, it makes a great base for playing around to match your taste or whatever you have in the pantry.

Spicy Kick: I sometimes add extra crushed red pepper flakes or a dash of smoked paprika to the chimichurri when hosting friends who love heat.
Nut Swap: Pistachios are my favorite, but toasted almonds or walnuts work beautifully and give a slightly different crunch.
Herb Variations: Feel free to add fresh mint or basil to the chimichurri for an unexpected twist—totally delicious!
Cheese Options: While feta is classic here, grilled halloumi can be a flavorful alternative if you want a slightly different texture.

Step-by-Step: How I Make Grilled Feta with Chimichurri and Pistachios Recipe

Grilled Feta with Chimichurri and Pistachios Recipe - Recipe Step

Step 1: Preparing the Chimichurri

Start by finely chopping the fresh cilantro and parsley on a cutting board until almost paste-like—that’s where the flavor really releases. Then mince your garlic cloves until tiny. In a bowl, whisk these herbs and garlic together with red wine vinegar, oregano, salt, and pepper. Slowly drizzle in olive oil while whisking to create a silky emulsion. Finally, stir in crushed red pepper flakes. This sauce can be made hours in advance and kept in the fridge—mellowing overnight only makes it better!

Step 2: Heating the Grill and Skillet

Preheat your grill to its highest setting. Pop a cast iron skillet right on the grates to heat up alongside the grill; this pan will give the feta a fantastic char while helping it melt just enough without falling apart. Make sure the skillet is hot before putting the cheese in—that’s how you get that perfect golden crust.

Step 3: Grilling the Feta

Place the block of feta directly into the hot skillet on the grill. Let it cook undisturbed for about 3 to 4 minutes—that’s when it starts to bubble and get melty underneath while forming a nice crust on the outside. Carefully flip it—using a wide spatula helps avoid breakage—and grill the other side for another 3 to 4 minutes. You want it melty but still holding its shape, so keep a close eye.

Step 4: Bringing It All Together

Once the feta is grilled, remove the skillet from the grill (hey, it’s hot—be careful!). I like to gently transfer the cheese block onto a serving plate to avoid sogginess and then spoon generous amounts of chimichurri over it. Finally, sprinkle the chopped roasted pistachios over the top for a nutty crunch. Serve immediately with crackers or crostini for dipping.

Pro Tips for Making Grilled Feta with Chimichurri and Pistachios Recipe

Use a Good-Quality Feta: I’ve tried this with crumbly feta, and it tends to break too much on the grill. A thick, firm block holds up better and gives that satisfying texture.
Don’t Rush the Chimichurri Prep: Taking time to finely chop the herbs makes a huge difference in flavor and texture, so grab your sharpest knife or even pulse briefly in a food processor, but be careful not to puree it.
Keep the Heat High When Grilling: This helps the feta get that beautiful golden crust quickly without melting into a gooey mess in your skillet.
Serve Immediately: Grilled feta is best enjoyed warm right off the grill, or it starts to firm up and lose that creamy meltiness that makes this dish so special.

How to Serve Grilled Feta with Chimichurri and Pistachios Recipe

Grilled Feta with Chimichurri and Pistachios Recipe - Serving Suggestion

Garnishes

I love topping my grilled feta with extra chopped fresh herbs—like a sprinkle of parsley or cilantro—to amp up the freshness. A squeeze of lemon juice over the top can brighten it even more if you’re feeling zesty. And sometimes, a light drizzle of good olive oil right before serving adds that silky finish I can’t resist.

Side Dishes

This Grilled Feta with Chimichurri and Pistachios Recipe pairs so well with simple sides like warm pita bread, grilled veggies (think zucchini or eggplant), or a fresh green salad with a lemon vinaigrette. It also plays nicely alongside grilled chicken or lamb, making your meal feel thoughtfully put together.

Creative Ways to Present

For a festive touch, I sometimes arrange the grilled feta on a wooden platter surrounded by colorful crudités, olives, and spreads for a Mediterranean-inspired appetizer board. If you’re serving it at a party, adding edible flowers or small sprigs of herbs around the plate really impresses guests without extra effort.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store the grilled feta in an airtight container in the fridge. The cheese will firm up as it cools, and the chimichurri’s flavors might intensify. Keep pistachios separate to maintain their crunch.

Freezing

I usually don’t freeze grilled feta because the texture changes quite a bit—it becomes crumbly after thawing. However, you can freeze the chimichurri sauce in small portions for convenience; just thaw in the fridge and stir well before using.

Reheating

When reheating, gently warm the feta in a skillet over low heat or in a preheated oven at 325°F (160°C) until soft again. Avoid microwaving if possible, since it can make the texture rubbery. Top with fresh chimichurri and pistachios right before serving for the best experience.

FAQs

Can I make the chimichurri without cilantro?

Absolutely! If you’re not a fan of cilantro or can’t find fresh leaves, just double up on the parsley and maybe add a touch of fresh oregano or basil. The chimichurri will be a bit different but still full of fresh herb goodness.
What’s the best way to grill feta without a cast iron skillet?

If you don’t have a cast iron skillet, use a grill-safe baking dish or even wrap the feta block loosely in foil to keep it together. Just be careful to not overcook so it doesn’t dry out.
Can I use pre-chopped herbs for the chimichurri?

Pre-chopped herbs can work in a pinch, but I find fresh, hand-chopped herbs deliver a much better flavor and texture. Plus, chopping yourself lets you control the size for the perfect sauce consistency.
Is this recipe suitable for vegetarians?

Yes! This dish is vegetarian-friendly and makes a great centerpiece or side for any meat-free meal or appetizer spread.

Final Thoughts

This Grilled Feta with Chimichurri and Pistachios Recipe is one of those gems I love sharing because it’s simple, bold, and crowd-pleasing. Every time I serve it, people ask how I made it and are always surprised by how few ingredients come together for such a big taste. Give it a try for your next meal or get-together — I’m pretty sure it’ll become your go-to showstopper just like it did for me!