a kayak - Wavelength Paddling Magazine

Paddle Meals
Stinging nettle pesto: try packing ahead
• 6 cups fresh nettle, blanched in boiling
water for one minute, drained then finely
chopped
• 3 garlic cloves, finely chopped
• 2 shallots, finely chopped
• ½ cup parmesan cheese
• ¼ cup pine nuts
• ¼ cup almonds (substitute walnuts,
cashews, hazelnuts, pistachios)
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• salt and pepper to taste
Place the blanched nettle, garlic,
shallots, parmesan cheese and lemon
juice in a hand- crank blender (my
favorite kitchen tool) and mix until a
smooth consistency. Chop the nuts finely
on a cutting board or use a rock to crush
them, kind of like a mortar and pestle.
Blend in the nuts, then slowly stir in the
olive oil. Finish by seasoning with salt and
pepper. This can be tossed with pasta,
spread on crackers, wraps, sandwiches
or pizza, and is fabulous as sauce for
your freshly caught salmon grilled over a
beach fire!
Consider preparing nettle pesto
before you go camping, and save by
home canning or freezing. I like to freeze
the pesto in a small container and pack it
into my small portable cooler to use on
day three or four of a kayak tour.
Kayak-Friendly
Paddle in and paddle out
Deluxe beachfront house by the wharf. Two-bedroom
luxury cottage, floor-to-ceiling windows, living
room with gas fireplace, full kitchen, two bathrooms
including jetted tub, wrap-around deck, bbq.
Phone: 250-285-2042
Web: www.capemudgeresort.bc.ca
Email: info@capemudgeresort.bc.ca
Luxurious
Waterfront
Lodge, Cabins
& Platform Tents
• Kayak/Yoga Retreats • Wildlife & Bird Watching
• Family & Group Holidays • Clubs • Meetings
50 COAST&KAYAK MAGAZINE SPRING 2011