2 large cloves garlic, peeled
2 oz. fresh cilantro (about 2 cups)
1 oz. fresh flat-leaf parsley (about 1 cup)
6 Tbs. extra-virgin olive oil
3 Tbs. fresh lemon juice
1/2 tsp. sweet or hot paprika
1/2 tsp. cumin seeds, toasted and ground
Sea salt
2 lb. slender green beans, trimmed
1 lb. carrots, peeled and cut into thin 4-inch-long sticks
Freshly ground black pepper
Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.
In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.
Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.
Make Ahead Tips
The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables.
nutrition information (per serving):
Calories (kcal): 100; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 1; Protein (g): 2; Monounsaturated Fat (g): 5; Carbohydrates (g): 9; Polyunsaturated Fat (g): 1; Sodium (mg): 180; Cholesterol (mg): 0; Fiber (g): 3;