Walnut pesto penne with grilled chicken
Walnut pesto penne with grilled chicken

Try this flavourful dish for a quick lunch or dinner for the whole family.


Serves 6


20 minutes



  • ²⁄³ cup Kirkland Signature walnuts, lightly toasted
  • 3 cups fresh basil leaves, plus extra to serve
  • 3 large garlic cloves
  • ¹⁄³ cup extra-virgin olive oil
  • ¹⁄³ cup freshly grated parmesan cheese, plus extra to serve
  • Salt and pepper, to taste
  • Cooking spray
  • 2 boneless, skinless chicken breasts, halved
  • 450g penne pasta
  • ½ cup sun-dried tomatoes, chopped


To make the walnut pesto, place basil leaves and garlic in a food processor or blender and mix well. Add ¹⁄³ cup walnuts and continue to blend until the nuts are finely ground. With the machine running, drizzle in olive oil. When you have a smooth paste, transfer to a bowl and stir in parmesan. Season to taste with salt and pepper. Chop the remaining ¹⁄³ cup walnuts. Set aside to garnish.
Preheat grill to medium. Coat grill rack with cooking spray. Season chicken with salt and pepper to taste. Grill for 10 mins, or until done, turning once. Cut into bite-size pieces and keep warm.
Cook pasta according to package directions. Drain. In a large bowl, combine pasta, pesto, chicken and sun-dried tomatoes. Stir until evenly coated. Top with parmesan and chopped walnuts to serve.

Originally published in The Costco Connection, Sep/Oct 2020. Pick up the latest copy at your local warehouse or read it online.