Warm Chili Beef Salad With Cilantro Pesto

5 days ago 6

Democracy Dies successful Darkness

This crockery offers flavor, crunch and colour with each bite. Leftover pesto tin beryllium covered and refrigerated for up to 1 day, oregon you tin wrapper it successful integrative wrapper by the tablespoonful and frost successful resealable heavy-duty nutrient retention bags. Serve with lukewarm bread.

Adapted from the July-August 2006 contented of Donna Hay magazine.

Ingredients

For the cilantro pesto

2 cups coarsely chopped cilantro leaves and tender stems
2 mean cloves garlic, crushed
1/4 cupful conifer nuts
1/2 to 1 Thai chili pepper, stemmed, seeded, and finely chopped
1 spoon citrus juice
1/3 cupful olive oil
Sea salt
Freshly crushed achromatic pepper

For the beef salad

2 cups (2 ounces) lightly packed arugula leaves
1 tablespoonful olive oil
1 lb to 1 1/4 pounds beef tenderloin fillets, chopped 1 inch thick
1/4 spoon crushed reddish capsicum flakes
Sea salt
Freshly crushed achromatic pepper
6 ounces (about 2 cups) snowfall peas, trimmed
8 tiny to 10 tiny (baby-cut) carrots, chopped into precise thin, level strips (may substitute babe carrots)
3 scallions, some achromatic and light-green parts, thinly sliced

Nutritional Facts

Per serving

Calories
377
Fat
28 g
Saturated Fat
9 g
Carbohydrates
7 g
Sodium
138 mg
Cholesterol
74 mg
Protein
25 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from the July-August 2006 contented of Donna Hay magazine.

Tested by Bonnie S. Benwick.

Published March 12, 2026