Cilantro Pesto Chicken Tenders - cooking recipe

Ingredients

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

Preparation

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