We eat a Mexican-inspired meal at least once a week in my house. Whether it's taco bowls, fajitas, quesadillas, or chorizo breakfast bowls, these dishes are always a hit. Typically, I make a fresh pico de gallo or a simple guacamole to go with them, but recently I craved something a bit creamier and thought of an avocado crema. Inspired by the success of my basil and carrot top pesto, I decided to try a new combination: cilantro and carrot tops. The result? An incredibly flavorful and creamy avocado crema that exceeded my expectations!

I’m a big fan of pesto, and nothing beats the flavor of homemade. However, the cost of pine nuts can make you think twice before whipping up a batch. That’s why I’m obsessed with this carrot top pesto. Not only does it transform a part of the carrot we often throw away into something delicious, but it also makes this classic sauce more affordable and nutritious by using simple swaps like walnuts instead of pine nuts.