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Outdoor guy on backcountry food prep

PizzaRainbowDQ.jpg
Gourmet Pizza on Day 7 of a canoe trip down the Lower Stikine River. (Photo by Dave Quinn)


What do you do when it's too late too ski but too early to hike? You prepare your summer trekking food of course! Our outdoor guy Dave Quinn gave Rebecca some tips on preparing delicious, and easy-to-carry, backcountry meals (recipe below). Here's a hint: a dehydrator is key.

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Uber-light Backcountry Pesto


2 cups fresh basil
1 cup fresh parsley
1 cup fresh kale (optional)
2-5 cloves fresh garlic (depending on how brave you are!)
dry sundried tomatoes (not in oil)
salt and pepper to taste
1/2 cup pine nuts
2 TBSP virgin olive oil
250g spagettini or similar thin pasta noodle (thinner noodles cook faster, minimizing stove gas requirements and cooking time for hungry hikers)

Chop garlic into VERY thin slices, and together with basil, parsley, and kale, dry in dehydrator until all pieces are completely dry. Any soft or moist bits may lead to mould that will ruin your whole batch!

Store dried garlic, sundried tomatoes, and greens in a ziploc bag, pine nuts and parmesan in another, and olive oil in small, reusable container. Remark to self about how ridiculously light this backcountry meal is.

Add garlic, tomatoes, and greens to approximately 1.5 cups of water, and bring to a boil for 2 minutes and set aside to rehydrate. Cook and drain spagettini, drain. Drizzle olive oil and re-hydrated sauce over top of cooked pasta in pot. Add pine nuts and parmesan cheese, mix well. Serve and enjoy.

Feeds 2 hungry hikers. Note:  125g pasta/person is a good average, and simply make more sauce if you have more mouths to feed!
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