Drain oil-packed sun-dried tomatoes thoroughly. If using plain, soak them in hot water for 20 minutes and chop roughly.

In a food processor, combine the soaked sun-dried tomatoes, fresh basil, pine nuts, grated garlic, and optional oregano. Add olive oil and pulse to mix.

Blend on high until creamy, pausing to scrape down the sides. Add more olive oil or reserved water if needed.

Taste and adjust seasoning as necessary by adding sea salt and blend briefly.

Transfer to a clean jar, seal tightly, and refrigerate for at least 30 minutes before serving.