Cashew Coriander Spread.
by a tale
Coriander works terrifically well as an up-grader to oh so many average soups, salads and pasta dishes. But it`s an entire different story with this spread in which coriander is not only the supporting part but the protagonist in scent and flavour. You can tell by now, I (Philine) am a huge coriander fan.
CASHEW AND CORIANDER SPREAD.
cashew nuts – 500 grams
coriander – 300 grams, fresh
parmesan – 30 grams, finely grated
garlic – a clove of, chopped
lemon – juice of half a
salt – to taste
sugar – half a tbsp
balsamic – 1 tbsp
vinegar – 1 tbsp
Cover cashew nuts with water and let stand for a few hours or overnight. Once they are soaked and fairly squishy, place them in a large bowl with all the other ingredients and simply puree until you get a smooth paste.
A tale of Two 
Do you mean coriander the seed or coriander the herb? In the U.S., coriander is used exclusively as the name for the dried seed while the leaves are called cilantro. I found this out the hard way when I was studying in the Netherlands and craving some guacamole but at the farmer’s market, they looked at me like I was crazy. Go figure :)
For this recipe we used just the herbs.
Looks intriguing… what do you use it for? A condiment? To spread on crackers? (Forgive my ignorance!)
actually we kind of had a russian christmas dinner and spread that and various other things on bliny. it tasted really nice this way, but it`d also be great on any white bread or as an extra to plain couscous/ quinoa salads.