I haven’t been able to get Jessica Merchant’s chimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.