Make the Pesto: In a food processor, combine fresh cilantro, minced garlic, toasted pine nuts, grated parmesan cheese, olive oil, lime juice, salt, and pepper. Blend until smooth yet slightly textured.

Prepare Chicken: Pat chicken tenders dry with paper towel. Season both sides with salt and pepper. Heat skillet over medium heat.

Coat the Chicken: Brush half of the cilantro pesto over each chicken tender until fully coated.

Cook Chicken: Heat olive oil in skillet. Add chicken tenders and cook for 3-4 minutes on one side until golden. Flip and cook an additional 3-4 minutes until safe internal temperature is reached.

Rest and Serve: Remove tenders from skillet and let rest for 5 minutes. Serve garnished with extra cilantro, lime wedges, and toasted pine nuts.