Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

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  2 large cloves garlic, peeled
  
  


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  2 oz. fresh cilantro (about 2 cups)
  
  


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  1 oz. fresh flat-leaf parsley (about 1 cup)
  
  


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  6 Tbs. extra-virgin olive oil
  
  


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  3 Tbs. fresh lemon juice
  
  


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  1/2 tsp. sweet or hot paprika
  
  


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  1/2 tsp. cumin seeds, toasted and ground
  
  


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  Sea salt
  
  


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  2 lb. slender green beans, trimmed
  
  


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  1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
  
  


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  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.