Clams with Bee Balm & Basil Blossom Pesto
One of my favorite discoveries while writing Feasting on Flowers was learning to cook with bee balm. I am completely in love with this herb/flower from the mint family. With its spectacular flowers and wonderfully unusual shape, it can be used almost anywhere you might reach for oregano and citrus.
Then I discovered something that made me love it even more. A recent DNA test revealed that I have a touch of Native American ancestry, and I was thrilled by the surprise. Bee balm, after all, has a long history among Indigenous peoples of North America, who used various species as food, seasoning, and herbal tea. The more I learned about this beautiful native American plant, the more personal my fascination with it felt. The ones in this picture are New Zealand grown.
And yes, I drink it as tea too.
Clams 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 by 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.
