Chicken Meatballs with Red Pesto

Chicken Meatballs and Rice

• 1300 g water
• ½ tsp fine sea salt, plus 1 pinch
• 50 g basmati rice
• 150 g potatoes, peeled, diced (1 cm)
• 40 g Parmesan cheese, cut in pieces (2 cm)
• 5 g fresh parsley, cut in pieces
• 400 g chicken breasts, skinless and boneless, cut in pieces (3 cm)
• 1 pinch ground black pepper
• 40 g breadcrumbs, gluten free (see tip)

Red Pesto

• 1 garlic clove
• 70 g blanched almonds
• 5 g fresh basil leaves
• 50 g Parmesan cheese, cut in pieces (2 cm)
• 100 g sun-dried tomatoes in oil, drained
• 100 g extra virgin olive oil, plus extra for greasing
• 10 g balsamic vinegar
• 1 pinch fine sea salt