Pine nuts are a great addition to sauces, salads, vegetables and more. They are expensive, but well worth it. We buy a large package and store in the freezer to keep them from spoiling.  

Heat up a small frying pan so that it is easy to toss the pine nuts. Once hot, add the nuts to the pan.  Frequently shake the pan to keep the nuts from burning, and toss the nuts to brown evenly.  Once toasted (will be golden brownish color) remove from heat and put into a bowl or plate. Be careful to not burn the nuts!

Tossing: This is a technique that takes a little practice. You need to use a push pull approach to "toss" the pine nuts up and then catch again in the pan. Lift the frying pan off the burner.  Push the frying pan down and out out (just a bit, not a lot), and then lift up, catching the pine nuts and pull back. Yes, you may lose a few when learning (or even when skilled) but keep trying. Since pine nuts are expensive, you may want to try it first with a cheaper nut!  If you are uncomfortable with "tossing" you can then use a spatula to stir and flip the nuts. 

Note: Since we keep our pine nuts in the freezer, I typically pull them out a bit before to let them come to room temperature before toasting, but it is not necessary.