Cilantro Pesto Chicken Tenders

Marinade:
2 Tbl. finely chopped walnuts
1 1/2 tsp. minced garlic
1 1/2 c. loosely packed fresh cilantro leaves and tender stems
1/2 c. loosely packed fresh Italian parsley leaves and tender stems
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. extra virgin olive oil

2 lb. chicken breast tenders
1 lime, cut into wedges

To make the marinade:  In food processor chop all ingredients, slowly adding the oil to create a smooth puree.

Place chicken in large plastic bag with marinade. Turning to distribute the marinade.  Place in fridge for at least two hours.

Grill over direct heat until the meat is done and the juices run clear (6 - 8 min.).  Serve warm with the lime wedges.                                                                                            - Tricia Munk