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·5 from 16 reviews

If you’re looking for a show-stopping appetizer that feels both fresh and indulgent, you’re going to love making my Grilled Feta with Chimichurri and Pistachios Recipe. It’s that perfect balance of smoky, tangy, and crunchy, and honestly, it’s one of those dishes that always gets people chatting around the table. Whether you’re entertaining friends or just treating yourself, keep reading because this recipe is fan-freaking-tastic — and I’ll walk you through everything to help you nail it perfectly.

Why You’ll Love This Recipe

Bold Flavor Fusion: The grilled feta’s creaminess pairs brilliantly with the bright, herby chimichurri and crunchy pistachios.
Quick and Simple: You can whip this up in just 30 minutes – perfect for last-minute get-togethers.
Make Ahead Magic: The chimichurri can be made a day or two before, so you can save time and impress guests effortlessly.
Versatile Serving: Great as a dip, spread, or even a centerpiece on your appetizer board.

Grilled Feta with Chimichurri and Pistachios, grilled feta appetizer, chimichurri feta dish, pistachio-topped feta, flavorful cheese appetizer - A single thick slice of white soft cheese sits on a white plate with a white marbled texture. The cheese has a browned, slightly crisp top layer covered with chopped green herbs and small pieces of nuts. The middle and bottom layers of the cheese are creamy and smooth with a fluffy texture. Around the cheese, there is a drizzle of golden olive oil pooling on the plate. A small portion of the cheese is pulled away from the main piece, showing its soft and creamy inside. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk ingredients. Each component here is essential to bring out the ultimate experience of this grilled feta dish. The fresh herbs in the chimichurri offer brightness, the red wine vinegar adds tang, feta is salty and creamy, and pistachios give you that satisfying crunch and a subtle nuttiness. I always recommend buying quality feta in a block – it grills way better and melts just right.

Fresh Cilantro: Adds fresh, citrusy notes that balance the richness of the feta.
Fresh Parsley: Brings earthiness and keeps the chimichurri vibrant.
Red Wine Vinegar: Gives a tangy bite that wakes up the flavors.
Garlic Cloves: Provide that soulful punch, essential for a good chimichurri.
Dried Oregano: Adds a subtle Mediterranean touch.
Kosher Salt & Pepper: Simple but crucial for seasoning at every step.
Crushed Red Pepper Flakes: Just a little heat to keep things interesting.
Olive Oil: The glue that brings everything together and smooths out the chimichurri.
Feta Cheese Block: The star of the show – choose a thick, firm block that will grill without falling apart.
Chopped Roasted Pistachios: The finishing touch that adds texture and a bit of luxury.

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

Make It Your Way

I love experimenting with this recipe depending on my mood, and I highly encourage you to make it your own, too. Maybe you want a little more heat, or perhaps a bit of lemon zest in the chimichurri to brighten it up even more. The beauty of grilled feta with chimichurri and pistachios is its flexibility — you can easily tweak it without losing the soul of the dish.

Variation: Adding a splash of lemon juice to the chimichurri gives it a fresh zing; I’ve done this when serving on warm summer evenings and loved the extra brightness.
Dietary Changes: If you want a milder version, skip the red pepper flakes or swap pistachios for toasted almonds or walnuts.
Seasonal Tweaks: Try adding fresh mint in place of some parsley for a cool twist.

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

Step 1: Get Your Grill and Pan Ready

First things first — preheat your grill to the highest setting and place a cast iron skillet directly on the grill grates to get it screaming hot. This step is crucial because the hot pan will give the feta a fantastic crust while keeping it creamy inside. I always use cast iron for its even heat retention — trust me, it makes a difference!

Step 2: Whip Up the Chimichurri

While the grill heats, start on the chimichurri. Finely chop the fresh cilantro and parsley (getting it as fine as you can helps release all those gorgeous flavors). Mince the garlic, then toss everything into a bowl along with red wine vinegar, dried oregano, salt, and pepper. Whisk in the olive oil last so it emulsifies nicely. Don’t forget the crushed red pepper flakes for just the right kick. I usually make this a little ahead so the flavors have time to marry — plus, it frees you up when it’s grilling time.

Step 3: Grill the Feta

Once your pan is blazing hot, carefully place the block of feta right in the skillet. Grill it for about 3 to 4 minutes — you’re looking for a nice golden crust while the cheese starts melting inside. Then, gently flip it over (this is the trickiest part, but I use a wide spatula and go slow) and grill the other side for another 3 to 4 minutes. The feta should be melty and warm but still hold its shape. If your grill or pan isn’t hot enough, it won’t develop that perfect crust, so patience here pays off.

Step 4: Dress and Serve

Remove the pan from the grill carefully (remember, it will be scorching hot!) and transfer the feta to a serving plate if possible. Spoon a generous amount of that vibrant chimichurri over the top, then sprinkle with chopped roasted pistachios for crunch and a pop of color. Serve immediately with crunchy crackers or toasted crostini. I promise, the combination of warm, creamy cheese with herby sauce and pistachio crunch will make you want to double this recipe next time.

Pro Tips for Making Grilled Feta with Chimichurri and Pistachios Recipe

Hot Pan is Key: Don’t skip preheating your cast iron skillet on the grill, it ensures a golden crust instead of a soggy block of cheese.
Chop Fine: Finely chopping the chimichurri herbs amps up the flavor and helps everything combine beautifully.
Gentle Flip: Use a wide spatula and be slow when flipping the feta to keep it intact.
Serve Fresh: This dish is best enjoyed right away to appreciate the contrast of warm cheese and fresh topping.

How to Serve Grilled Feta with Chimichurri and Pistachios Recipe

Garnishes

I’m all about simplicity here—fresh parsley or extra chopped pistachios sprinkled over the top add a lovely finishing touch. Sometimes, I like a drizzle of good-quality olive oil right before serving. If you want to jazz it up a bit, a few lemon zest curls or even a handful of pomegranate seeds can bring an unexpected brightness.

Side Dishes

This grilled feta pairs beautifully with a vibrant Greek salad, crusty bread, or even some lightly charred vegetables. At home, I often serve it alongside marinated olives and roasted garlic for a full mezze spread – perfect for lazy weekend afternoons or dinner parties.

Creative Ways to Present

Once, for a special gathering, I plated the grilled feta on a wooden board surrounded by piles of colorful roasted veggies, fresh herbs, and various nuts. It made such a stunning centerpiece that got everyone excited before the meal even started. You can also serve the feta in a rustic cast iron skillet right from the grill for a casual yet impressive vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be rare because it disappears fast!), keep the feta and chimichurri separate in airtight containers in the fridge. This keeps the cheese’s texture intact and the herbs fresh.

Freezing

I don’t recommend freezing grilled feta with chimichurri and pistachios because cheese texture changes once frozen and thawed, and the fresh herbs lose their vibrancy. It’s better to make fresh when craving this beauty.

Reheating

To gently reheat leftover grilled feta, use a low oven temperature (around 300°F/150°C) and warm for about 10 minutes until soft but not melted through. Add fresh chimichurri and pistachios only after reheating to preserve their freshness and crunch.

FAQs

Can I use block feta instead of crumbled feta for grilling?

Absolutely! In fact, using a thick block of feta is essential for grilling because it holds up better to heat without falling apart. Crumbled feta would melt too quickly and wouldn’t give you that delightful crust.
How far in advance can I prepare the chimichurri?

You can make the chimichurri up to 2 days in advance and keep it tightly sealed in the refrigerator. This actually helps the flavors meld beautifully, making your dish taste even better.
What can I substitute if I don’t have pistachios?

Toasted almonds, walnuts, or even pine nuts are great alternatives. They provide a similar crunch and nutty flavor that complements the feta and chimichurri.
Can I make this recipe indoors on the stovetop?

Yes, you can heat a cast iron skillet on your stove over medium-high heat and grill the feta similarly. Just watch your heat closely to avoid burning, and make sure your pan is properly preheated for the best crust.

Final Thoughts

I honestly can’t say enough good things about this Grilled Feta with Chimichurri and Pistachios Recipe. It’s one of those dishes that feels fancy but is surprisingly simple to make, and it always brings everyone to the table eager for more. I love how the bright, zesty chimichurri wakes up the savory feta, and the pistachios add that perfect crunch. Give it a try — I promise you’ll be adding this recipe to your regular rotation, just like I have!