Cilantro Pesto Chicken

Ingredients

2 Tbsp 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
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup extra virgin olive oil
1 lb chicken breast tenders

Directions
1 To make the marinade: In a food processor, finely chop the walnuts and garlic.
2 Scrape down the sides of the bowl.
3 Add the cilantro, parsley, salt, and pepper and process until finely chopped.
4 With the motor running slowly add the oil to create a smooth puree.
5 Place the chicken in a large, resealable plastic bag and add the marinade.
6 Press the air out of the bag and seal tightly.
7 Turn the bag to distrib­ute the marinade, place in a bowl, and refrigerate for 1+ hours.
8 Remove the chicken from the bag.
9 Grill over high heat until the meat is firm and the juices run clear, 6 to 8 minutes, turning once.