Chicken Pesto Cilantro Tenders

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, slowly add the oil to the create a smooth puree.

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.

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