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One of my favorite discoveries while writing "Feasting on Flowers" was learning to cook with bee balm. I am totally in love with this herb/flower that belongs to the mint family. With stunning flowers and a cool shape, it can be used anywhere you would add oregano and citrus.

A recent DNA test revealed that I have a little Native American blood. It was a wonderful surprise. Like my distant ancestors, I am a big fan of bee balm and enjoy drinking it as tea as well.
 

Clame with Bee Balm & Basil Blossom Pesto

 

Little clams or cockles graced with a rustic basil flower pesto make for a beautiful and flavorful dish. The addition of bee balm adds a wonderful slightly minty yet earthy exotic taste. Serve as is or accompanied with pasta or a loaf of crunchy fresh sourdough.

 

Ingredients:

 

8 ounces (220g) dry pasta of choice

1 cup basil blossom pesto

2 pounds (1kg) clams, rinses

Drizzle of extra virgin olive oil

Flaky sea salt and fresh cracked pepper to taste

Red pepper flakes to taste (optional)

Fresh lemon wedges (optional)

Fresh bee balm

 

Late Summer Basil Blossom Pesto

 

This rustic pesto makes perfect use of end-of-summer flowering basil plants. The addition of a few buds to a traditional pesto makes for a heartier and coarser pesto that is delicious with bread, pasta, meat, and fish. For added color and a slightly different flavor try purple basil.

 

Ingredients:

 

1/2 cup toasted cashews (or pine nuts)

1/4 cup grated parmesan cheese

1 small garlic clove

1/4 cup extra-virgin olive oil, more for a smoother pesto

2 cups mainly basil leaves and some basil buds (reserve extra buds for garnish)

2 Tablespoons lemon juice (optional)

1/4 teaspoon sea salt

Pinch of cayenne pepper (optional)

Freshly ground black pepper

 

In a food processor add nuts, parmesan and garlic and blend until broken down into small bits. Add oil and basil and lemon juice and purée until the desired consistency. Add seasoning to taste. Store in the fridge for up to 2 weeks or freeze in small containers.