pumpkin seed aioli

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.

1 cup dry roasted pepitas (pumpkin seeds)

½ cup mayonnaise

¼ cups sour cream

2 cloves of garlic, grated

Zest and juice of ½ a lemon, more if you want

A drizzle of Olinda olive oil

½-1 cup basil leaves

Salt, optional

Pepper, optional

Puree all ingredients in food processor.

Gradually add ingredients, adjusting as needed.