• Gather all the ingredients.

  Set out a 3-cup food processor. A larger one won't engage the sesame seeds enough to form a paste.
  
• Place 1 cup toasted black sesame seeds in a cold, dry pan and turn on the heat to medium high. Once hot, shake the pan constantly until the seeds are fragrant. Remove from the heat.

  Nami's Tip: Even though the sesame seeds are pre-toasted, we freshly toast them to enhance their nutty aroma.
  
• Transfer the toasted sesame seeds to the food processor and process until the seeds begin to break down and look coarsely ground.

  Nami's Tip: You can grind them in a mortar and pestle, but it will take much longer.
  
• Continue processing until the seeds begin releasing their oil, about 1–2 minutes.
  
• Scrape down the sides of the bowl with a spatula and process again until the mixture looks evenly ground.

  Nami's Tip: If the food processor motor is getting hot, pause to let it cool to avoid overheating. It can be too much to handle running continuously for 10 minutes.
  
• Only if your food processor is struggling to grind, add up to ½ tsp honey for sweet dishes or ½ tsp toasted sesame oil for savory dishes. This will bind, thin, and add volume to the paste.

  Nami's Tip: The seeds release enough oil during toasting and grinding to form a thick paste, so be patient with the process.
  
• Continue processing until the mixture clumps and begins to look glossy and smooth.
  
• Process until the paste is thick, fully smooth, and glossy, about 10–15 minutes total. Transfer to a sterilized mason jar.
  

To Serve

• Use this homemade sesame paste to make sweets like Black Sesame Ice Cream or savory dishes like Black Sesame Dan Dan Noodles.

To Store

• Store in an airtight container in the refrigerator for up to 1 month and in the freezer for up to half a year. Bring the paste back to room temperature before using.