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 cashew nuts, raw, unsalted
  or 160 g pine nuts
• 100 g sun-dried tomatoes

Chicken involtini

• 70 g mozzarella, cut into pieces (4 cm)
• 2 garlic cloves
• 2 sprigs flat-leaf parsley, fresh, leaves only, plus extra to garnish
• 2 eggs
• 1 pinch fine salt, to taste
• 1 pinch freshly ground black pepper, to taste
• 70 g breadcrumbs
• 540 g chicken breast fillets, cut into 15 strips lengthwise (approx. 2,5 cm)
• 30 fresh spinach leaves, stalks removed

Sauce

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