Cilantro Pesto Chicken Tenders

Ingredients
- 30 ml (2 tbsp) coarsely chopped walnuts
- 2 medium garlic cloves
- 375 ml (1 1/2 cups) loosely packed fresh
- cilantro leaves and tender stems
- 125 ml ( 1/2 cup) loosely packed fresh
- Italian parsley leaves and tender stems
- 2 ml ( 1/2 tsp) kosher salt
- 1 ml ( 1/4 tsp) freshly ground black pepper
- 60 ml ( 1/4 cup) extra virgin olive oil
- 900 g (2 lbs) chicken breast tenders
- 1 lime, cut into wedges 


To make marinade: In food processor finely chop walnuts and garlic. Scrape sides of bowl. Add cilantro, parsley, salt and pepper and process until finely chopped. With motor running, slowly add olive oil to create a smooth puree. 

Place chicken in a large, resealable bag and add marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place in bowl and refrigerate for 2 hours.

Cilantro Pesto Chicken Tenders
Remove chicken from bag and thread onto skewers. Grill over direct heat until meat is firm and juices run clear, 6 to 8 minutes, turning once. Serve warm with lime wedges. Makes 4 to 6 servings.