(Techniques are reference items for recipes that reflect the way I do a particular task - it might be a bit different from the way you'd find in another online reference, or just something I've found to be particularly useful.)
To toast pine nuts:
Take a half cup of raw pine nuts and spread them evenly across the bottom of a cold, heavy, skillet. (Stainless steel is best for this). Turn your heat on high, and toast the pine nuts in the dry pan until you can start to smell them. Once you can smell them, turn off the heat entirely and toss the pine nuts in the warm pan for another 30 seconds to a minute, keeping an eye on their color. Anything shy of black is good.
After about a minute in the warm pan, remove the pine nuts to a bowl or container.