Grilled Feta with Chimichurri and Pistachios

Grilled Feta with Chimichurri and Pistachios Recipe

This Grilled Feta with Chimichurri and Pistachios recipe features a smoky, melty block of feta cheese paired with a fresh and zesty cilantro-parsley chimichurri sauce, topped with crunchy roasted pistachios. Perfect as a flavorful appetizer or snack served with crackers or crostini.

CourseAppetizer
CuisineMediterranean
KeywordGrilled feta, Chimichurri sauce, Pistachios, Appetizer, Mediterranean, Cheese recipe, Grilled cheese, Grilling
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings4 servings
Calories550kcal

Ingredients

Chimichurri Sauce

  • 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

Main

  • 1 block feta cheese (8 ounces or more)
  • ⅓ cup chopped roasted pistachios

Instructions

  1. Preheat the grill to the highest setting and place a cast iron skillet directly on the grates to heat up with the grill to ensure even heat for grilling the feta.
  2. Finely chop the cilantro and parsley on a cutting board, then mince the garlic. In a bowl, combine the chopped cilantro, parsley, minced garlic, red wine vinegar, oregano, and a big pinch of kosher salt and freshly ground black pepper. Whisk in the olive oil until the mixture is well combined, then whisk in the crushed red pepper flakes. You can make this sauce ahead of time and refrigerate it sealed.
  3. Once the grill and skillet are hot, place the block of feta cheese directly into the skillet on the grill. Grill for 3 to 4 minutes until the bottom is slightly melty and browned, then gently flip the feta and grill the other side for another 3 to 4 minutes.
  4. Carefully remove the hot skillet from the grill. Transfer the grilled feta to a serving plate if possible. Spoon several spoonfuls of the chimichurri over the top of the warm feta. Sprinkle the chopped roasted pistachios over the top. Serve immediately with crackers or crostini.

Notes

  • Use a cast iron skillet for even heat distribution on the grill and to prevent cheese from falling through the grates.
  • Make chimichurri sauce a day ahead to allow flavors to meld beautifully.
  • Be careful when flipping the feta to keep it intact and prevent crumbling.
  • Serve with a variety of crackers, toasted bread slices, or crostini for an easy appetizer.
  • Toasting the pistachios enhances their flavor and crunch but pre-roasted nuts work well too.

Nutrition

Calories: 550kcal | Carbohydrates: 8g | Protein: 18g | Fat: 50g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 80mg | Sodium: 500mg | Fiber: 2g | Sugar: 3g

Grilled Feta with Chimichurri and Pistachios Recipe https://sofiabythestove.com/grilled-feta-with-chimichurri-and-pistachios-recipe/ February 11, 2026