• Gather all the ingredients. Please note: I used ½ cup (60 g) of black sesame seeds in the step-by-step photos; however, I noticed it was much easier to make a paste when I used 1 cup in a 3-cup food processor. If you use less, or use a bigger food processor, the blades will spin without engaging the sesame seeds and you won‘t be able to make a paste. Therefore, I updated the ingredient list with 1 cup of sesame seeds [revised March 2023].
  
• In a non-greased pan, toast 1 cup toasted black sesame seeds to enhance the aroma.
  
• Put the toasted sesame seeds in the food processor and start processing. You can also grind the black sesame seeds by mortar and pestle (but it will take some time).
  
• It will take some time for the sesame seeds to release their oil, so be patient.
  
• Scrape the sesame seeds from the sides as needed and run again. Depending on the machine, you may need to take a break to avoid overheating the motor.
  
• [Optional] Add ½ tsp honey or ½ tsp toasted sesame oil, but only if your food processor is struggling. Sesame seeds themselves contain oil that naturally releases during toasting and grinding, so it’s usually enough to create a thick sesame paste. However, if your food processor is struggling to crush and grind, you can drizzle a little bit of sesame oil onto the seeds to add volume, help bind them, and thin out the paste.
  
• The sesame seeds will start to look pastier. Continue processing.
  
• Once the sesame seeds are ground, liquidy, and pasty, transfer to a sterilized mason jar.
  

To Serve

• You can use the black sesame paste to make sweets like Black Sesame Ice Cream. This Kuro Neri Goma is also a key ingredient in savory dishes like Black Sesame Dan Dan Noodles.

To Store

• You can store the homemade sesame paste in the refrigerator for up to 1 month and in the freezer for half a year. Bring the paste back to room temperature before using it.