1 cup of buttermilk (possibly a bit more to loosen the dressing at the end)
1 cup of mayonnaise
Zest of 1 lemon and juice of that lemon
3 garlic cloves very finely minced (or more)
1 tsp kosher salt
A good amount of freshly ground black pepper
Small handful of chopped flat leaf parsley
**If you have fresh or frozen pesto – a rounded tablespoonful or defrosted cube of pesto or ground herbs in olive oil. Adjust to taste.

Whisk together and adjust the thickness of the dressing with additional buttermilk. Let dressing sit for 1/2 hour before using so the flavors can develop.
Toss on your favorite greens, roasted vegetable salad or use as a dip.