This dish is a modified version of the typical Basque dish "almejas en salsa verde" or clams in green sauce. I used the same ingredients but instead created a pesto-like sauce, concentrating the flavor in the green sauce.
Ingredients for the sauce:
1 bunch of parsley
1/3 cup pine nuts
1 garlic clove
1/3 cup extra virgin olive oil
4 to 5 littleneck clams per person
water to cover the bottom of the pan
liquid of cooking the clams
In a blender put all the ingredients for the sauce, blend, and set aside. To make the clams just cover the bottom of a pan with water and season with salt. Boil, and remove the clams as soon as they open. Take them out of the shell and set aside. When all the clams are ready add a bit of the boiling liquid and lemon juice to the sauce, stir. On a platter put the sauce and the the clams and add lemon wedges.