Chicken involtini with sun-dried tomato pesto

Sun-dried tomato pesto

• 70 g olive oil
• 40 g Parmesan cheese cut into pieces (3 cm)
• 1 garlic clove
• 160 g pine nuts
• 100 g sun-dried tomatoes

Chicken involtini

• 70 g mozzarella cheese cut into pieces (4 cm)
• 2 garlic cloves
• 2 sprigs fresh flat-leaf parsley leaves only, plus extra for garnishing
• 2 eggs
• 1 pinch sea salt to taste
• 1 pinch ground black pepper to taste
• 70 g breadcrumbs
• 15 chicken tenderloins
• 30 fresh baby spinach leaves stalks removed

Sauce

• 1 garlic clove
• ½ brown onion (approx. 75 g)
• 50 g olive oil
• 650 - 700 g tomato passata