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.