Finely chop the sun-dried tomatoes. Rinse and halve or quarter the cherry tomatoes.

Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden.

In a food processor, combine the chopped sun-dried tomatoes, cherry tomatoes, pine nuts, basil leaves, and garlic. Pulse until chunky.

While processing, slowly stream in the olive oil until smooth and emulsified.

Add the Pecorino cheese, salt, and pepper. Blend until just combined.

Adjust seasoning and consistency by adding more oil or cheese, if desired. Blend briefly to mix.

Serve garnished with extra cheese, olive oil, and basil leaves.

Enjoy with pasta, grilled proteins, or toasted bread.