@AmyB , you’ll likely find most of those will be overly salty. Especially if you’re not used to eating a lot of salt. The high sodium is meant for shelf stability. That’s why I stopped using those mixes (and subsequently saw my blood pressure score get lower). 

Now you have me wondering about making my own mix. Dried basil, garlic powder, Parmesan cheese to start. I can (probably) dehydrate pine nuts and grind them into a powder (or just a very fine grind). The challenge will be getting the oiliness of the olive oil without carrying oil. 

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“Between every two pine trees there is a door leading to a new way of life.” (John Muir)

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