Black Sesame Paste

Ingredients

• 2 cup Raw black sesame seeds (If using pre-roasted seeds, see the notes; avoid over-toasting because black sesame can become bitter.)
• 7 tbsp Powdered sugar
• 5 tbsp Toasted walnut oil (An additional tablespoon may be added if the paste remains too thick.)
• 1 tsp Vanilla extract
• 0.25 tsp Diamond Crystal kosher salt (Use 1/8 teaspoon sea salt instead, if preferred.)

Steps

1. 1

   Pour the raw black sesame seeds into a large dry skillet or pan and set it over medium heat.

2. 2

   Toast the sesame seeds for about 3 to 4 minutes, stirring or shaking the pan as needed, until their nutty aroma is noticeable and light wisps of smoke begin to rise. Watch carefully and do not over-toast, as burnt black sesame becomes bitter. Turn off the heat.

3. 3

   Carefully transfer the hot toasted seeds to a bowl or large heatproof measuring cup, then pour them into the bowl of a food processor. Transferring them in two stages helps prevent spills. Keep the seeds warm rather than letting them cool, since warm seeds blend more easily into a paste.

4. 4

   Add the powdered sugar to the food processor. Process for about 30 seconds, until the mixture looks sandy and gray.

5. 5

   Add the toasted walnut oil, vanilla extract, and salt to the food processor.

6. 6

   Blend for about 3 minutes, stopping to scrape down the sides of the bowl approximately every 30 seconds. Continue until the paste resembles freshly stirred natural peanut butter: smooth and spreadable, but not runny or overly thick.

7. 7

   If the paste is still very thick, add up to 1 additional tablespoon of walnut oil and blend until the desired consistency is reached.

8. 8

   Taste the paste and adjust with additional powdered sugar or salt if needed. Transfer it to a clean jar and use as a spread or dessert filling.

Notes

Store in a covered jar in the refrigerator for 2 to 3 weeks, or freeze for 5 to 6 months. If halving the recipe, use a small 3- to 4-cup food processor so the blades can reach the smaller quantity. For a firmer chilled filling, such as for cookies or steamed buns, butter can be substituted for the oil because it hardens when cold. Black sesame has a naturally bitter flavor, but excessive bitterness usually indicates that the seeds were over-toasted.

Nutrition per serving

• spread
• condiment
• East Asian-inspired
• vegetarian
• gluten-free
• dairy-free
• no-bake
• make-ahead