Cilantro Pesto Chicken Tenders

Here's a Father's Day dish that will have every Dad asking for seconds. 

This is pesto like you've never tasted before, made with walnuts instead of pine nuts, and cilantro instead of basil. 

Weber's Real Grilling

Cilantro Pesto Chicken Tenders

PREP TIME: 10 minutes
MARINATING TIME: 2 hours
GRILLING TIME: 6 minutes
Makes 4 to 6 servings

MARINADE
2 tablespoons coarsely chopped walnuts
2 medium garlic cloves
1½ cups loosely packed* fresh cilantro leaves and tender stems
½ cup loosely packed* fresh Italian parsley leaves and tender stems
½ teaspoon kosher salt  (I use Real Salt)
¼ teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
* Too much cilantro and parsley will not be good.

2 pounds chicken breast tenders
1 lime, cut into wedges

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

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

3. Remove the chicken from the bag and thread onto skewers. Grill over direct high heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once. Serve warm with the lime wedges.

 I found this recipe in the Weber's Real Grilling cookbook that we purchased when we bought our grill several years ago. It has since become a family favorite. Of course we always 3 to 4 times the recipe, because we always serve a crowd!

Addendum: Forgot to say I always add 2 Tablespoons of Lime Juice to the mix after it is in the marinating bag.  What can I say? We're hopelessly addicted to LIME, too!