An entire bunch of cilantro gives this riff on ranch an herbaceous flavor and vibrant green hue. Pair it with your favorite mix of leafy greens or a crudité platter, or take Taylor’s suggestion and drizzle it over half a grilled avocado topped with shredded chicken and a sprinkling of Monterey Jack cheese. This dressing is thick enough to use as a dip or a condiment alongside pork chops; for a thinner consistency, add a splash more buttermilk.
1/2 cup mayonnaise
1/2 cup sour cream
Juice of 1–2 limes, to taste
1 clove garlic
1 large bunch cilantro (leaves and tender stems), cleaned and coarsely chopped
1/2 serrano chile, stemmed and seeded
1 teaspoon salt
2 tablespoons buttermilk, plus more as desired for consistency
3/4 cup Texas pecans, lightly toasted and coarsely chopped
1. Combine all ingredients except pecans in a food processor and blend until smooth.
2. Add the pecans and pulse a few times to combine and grind pecans into small pieces for texture.
3. Serve immediately or refrigerate until needed.
Makes about 2 cups.