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This sauce is one of those sauces that taste good on anything. A spiced-up cousin to pesto, it makes a statement with whatever you pair it with. Goes great on fish or cauliflower.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
For more recipes and stories, check out my new cookbook “Stories from Morocco: a food and travel memoir” now available through Kindle.
Prep time: 20 minutes Cook time: 10 minutes
Ingredients (Serves 4):
- 1 lb. green beans
- 2 Tablespoons almonds, toasted for garnish
Chermoula sauce:
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- 1 clove garlic, peeled
- 2 cups fresh cilantro, roughly chopped
- 1 cup fresh parsley, roughly chopped
- 6 Tablespoons olive oil
- 3 Tablespoons lemon juice (about ½ lemon)
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¾ teaspoon salt
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Make chermoula sauce by combining all sauce ingredients into a food processor or blender. Set aside.
Steam beans: Fill a medium pot with 1” of water and bring to boil with a strainer in it. When boiling, add green beans and cover with lid. Cook for 7-10 minutes or until tender. Run green beans under cold water to stop cooking.
Toss ½ sauce with warm green beans. Serve warm and top with toasted almonds and lemon. Reserve remaining sauce in fridge.
