In a food processor, combine fresh cilantro, garlic, pine nuts, Parmesan cheese, olive oil, lime juice, salt, and pepper. Blend until the mixture is slightly textured yet well-combined.

Take your chicken tenders, pat them dry with paper towels, and season generously with salt and pepper on both sides.

Using a brush or your hands, coat each chicken tender with the prepared cilantro pesto, ensuring each piece is evenly covered.

Heat a skillet over medium heat and add a splash of olive oil. Once shimmering, add the coated chicken tenders. Cook for about 3-4 minutes each side until golden brown and reach an internal temperature of 165°F.

Remove chicken from the skillet and let rest for a few minutes before serving garnished with fresh cilantro, lime wedges, or toasted pine nuts.