Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine all ingredients, except evoo, into a cambro.
Blend with an immersion blender, while constantly attended, until thoroughly combined and smooth, about 2 minutes.
While blending, form a swirling vortex and add evoo in a thin steady stream until all oil is incorporated and fully emulsified, about 2 minutes. The aioli should be pale green in color and smooth. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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