Cilantro Pesto Chicken Tenders

• 2 lbs chicken breast tenders
• 2 tablespoons coarsely chopped walnuts
• 2 medium garlic cloves
• 1 1/2 cups loosely packed fresh cilantro leaves, and tender stems
• 1/2 cup loosely packed fresh Italian parsley, and tender stems
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup extra virgin olive oil
• 1 lime, cut into wedges

1. In a food processor, finely chop the walnuts and garlic.
2. Add cilantro, parsley, salt and pepper and process until finely chopped.
3. With processor running, slowly add the oil to create a smoothe puree.
4. Place chicken in large, resealable bag plastic bag, add the marinade and seal tightly.
5. Make sure marinade is evenly distributed on all the chicken tenders.
6. Refrigerate for 2 hours.
7. Remove chicken from bag and thread on skewers.
8. Grill over direct high heat for about 6 to 8 mins, turning over once.
9. Serve warm with lime wedges.

chicken breast tenders, walnuts, garlic, cilantro, italian parsley, kosher salt, fresh ground black pepper, extra virgin olive oil, lime

Taken from www.food.com/recipe/cilantro-pesto-chicken-tenders-261925 (may not work)