1. Pre-heat a pan and roast sesame seeds until they begin releasing an aroma and are crunchy; for about 7 to 8 minutes on medium heat.
2. Allow it to cool down for a couple of minutes and then put them in a food processor.
3. Grind until a crumbly paste is formed. For about 1 minute.
4. Once it starts turning into a fine paste, the seeds will begin to release oils. At this point, you can add olive oil and give it a final mix; blend for about 10 to 15 seconds more.
Store in an air tight container and keep it in the fridge. Home-made tahini paste lasts about 1 week in the refrigerator.
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