I first learned how to make pumpkin seed aioli with Carlo Demarco, previous chef/owner at 333 Belrose, right outside of Philadelphia, PA. He would drizzle the aioli atop fried calamari in a squeeze bottle and the customers went crazy. Here is my version, incorporating basil, citrus and my favorite olive oil. I love to fold it into homemade ricotta for crostini (pictured below) or slather it on a sandwich.