Heat a small saucepan over medium heat. Add the oil and swirl it around. Add the shallots and sliced garlic and sauté until soft, about 4 minutes. You want to avoid browning, so lower the heat if necessary. Scrape the shallots and garlic into an upright blender. Keep the saucepan nearby!

To the shallots and garlic, add the cashew butter, water, and lemon juice. Blend on high until smooth and slightly aerated, about 1 minute.

Add the drained navy beans, Calabrain chili (if using), salt, and pepper. Blend on high until smooth, about 1 minute.

Fill the saucepan from earlier with water and bring it to a boil. Set up a medium bowl with ice water next to the stove. Drop the basil leaves into the boiling water for about 5-7 seconds and then quickly retrieve them with a slotted spoon and drop them into the ice water.

Once you’ve blanched the basil, gently pat it dry with a clean kitchen towel and then add it to the blender. Blend on high once more until the dip is totally smooth and gorgeously mellow green. You may have to stop the motor a couple times to scrape down the sides. You may also have to add a bit more water to get the blades moving better. Do this by the tablespoon until it’s flowing around.

Once it’s completely smooth, check the white bean dip for seasoning and adjust if necessary (more salt, lemon, chili etc). Serve with a swoop of olive oil on top and some extra basil. Enjoy!