Tahini

Spread the raw sesame seeds in a single layer in a wide, dry skillet over medium-low heat. Stir almost constantly with a wooden spoon or shake the pan every 15 to 20 seconds. The seeds will begin to jump and pop as they heat. Your goal is a very light toast — just enough to wake up their nutty flavour and drive off surface moisture, not to colour them. This is a patient, watchful job: sesame goes from perfect to bitter in under 30 seconds. The difference between raw and properly toasted is subtle in colour but significant in flavour.

Tip the toasted sesame seeds onto a cool plate or baking sheet and spread them into a single layer. Let them rest for at least 5 minutes until they reach room temperature. Blending hot sesame seeds carries two risks: the steam they release will condense inside the blender and introduce moisture, which can seize the paste; and the heat can make the blending motor run very hot, shortening its life. Patience here is structural, not optional.

Transfer the cooled seeds to a high-powered blender or food processor. Blend continuously on high for 3 to 4 minutes, scraping down the sides every 60 seconds. The transformation happens in stages: first a coarse, dry crumble; then a thick, clumping ball that rides the blade; then, as the seeds' own oils are released, a sudden collapse into a rough paste; finally, with continued blending, a smooth, flowing cream. If the machine struggles or the paste refuses to loosen after 3 minutes, add the neutral oil one teaspoon at a time, blending after each addition. Do not over-oil — the goal is a paste that moves on its own. Taste and add salt if desired.