Have you tried Chipotle’s new cilantro lime sauce? I’m a big fan. It’s creamy, super fresh and somewhat spicy. I’ve started ordering cilantro lime sauce in lieu of plain sour cream on my standard burrito bowl order, and it really takes my bowl to the next level.

I reverse-engineered this recipe from Chipotle’s ingredient list. It’s made with cilantro, lime, Mexican spices (I only add cumin), sour cream and roasted jalapeños. The only trick was getting the proportions right. I taste-tested my recipe and theirs side by side, and you know what? It’s hard to tell the difference, but I like mine better.

Chipotle is really the only “fast food” chain that we eat from, and I’m almost embarrassed to admit how often we order in. Maybe every other week? I love recreating their meal components so we can all make them from scratch when we have the time. This fresh sauce is a winner.

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Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

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