Makes 2 (10-oz parfaits)


1 cup raw cashew pieces, soaked in water overnight and drained
2 TBSP avocado oil
1-2 cloves garlic, minced
Juice of 1/2 lemon
1/4 tightly packed cup of fresh basil leaves, roughly chopped
1 tsp onion powder
1/2 tsp pink Himalayan salt
1/8 tsp ground black pepper
1 lb fresh strawberries, hulled and halved
1 TBSP maple syrup
2 TBSP good-quality aged balsamic vinegar
Pink Himalayan salt and ground black pepper, pinch of each
2 fresh asparagus stalks, trimmed and sliced into strips with a vegetable peeler (one stalk for each parfait)
2 cups European spring mix (1 cup for each parfait)
1/4 cup pine nuts, toasted

The Method

1. To make the basil crema. In a food processor, combine cashews, avocado oil, garlic, lemon juice, basil, onion powder, salt and pepper. Blitz until smooth, adding 1-2 tablespoons of water if needed. Chill until ready to use. 

2. To roast the strawberries. Preheat oven to 250° F. Arrange strawberries in a single layer in a small roasting pan. Drizzle with maple syrup, balsamic vinegar, salt and pepper. Toss to coat. Roast for 1.5-2 hours or longer, stirring occasionally, until the berries have softened and the juices have thickened. Remove from oven and let cool completely. 

3. To assemble the parfaits. In each 10-ounce parfait cup, layer basil crema, roasted strawberries, spring mix, asparagus strips and toasted pine nuts. 

4. Garnish with fresh basil leaves and strawberries.