Heat a dry skillet over medium heat.

Stir the pine nuts frequently to prevent burning.

Once golden, remove them immediately to cool.

Drain excess oil from the tomatoes, keeping some for added flavor.

Use scissors to cut them into smaller pieces, ensuring smoother blending.

Slice the garlic cloves in half and remove the central green germ for a milder, less bitter flavor.

In a blender or food processor, combine the sun-dried tomatoes, toasted pine nuts, and garlic.

Pulse to break everything down into a coarse mixture.

While blending, drizzle in the olive oil slowly.

Pause to scrape down the sides and adjust consistency to your liking, whether creamy or slightly chunky.