In a dry skillet over medium-low heat, toast the sesame seeds, stirring often, until golden. (If the sesame seeds start "popping", the heat is too high.)
Let sesame seeds cool completely.
Pour sesame seeds into food processor and process until thick crumbly paste forms.
Add 1 tbs of oil to the sesame seed paste and turn on the processor to blend. Repeat with remaining oil, processing to blend well after each tablespoon of oil. Consistency should be thicky, but runny. (Adjust amount of oil added as needed.)
Keep in an airtight jar or container in the refrigerator for up to 6 months. If oil separates, stir well before using.