This sesame seed paste will keep, refrigerated, in a tightly covered container for several months. Stir before use if the oil separates. Tahini is used in Hummus and Baba Ghanoush, but we also love it, in combination with honey, as a toast topping and whisked into the ganache for Dark Chocolate Truffles (whisk ¼ cup tahini into the ganache once it is smooth).

Preheat the oven to 350°F. Spread on a rimmed baking sheet:

Bake, shaking frequently, until fragrant, 8 to 10 minutes. Do not brown. Let cool completely. Put the seeds in a blender or food processor. Process until the seeds are finely ground and form a thick paste. Add slowly:

Process to a smooth paste, about 3 minutes. Add more oil if necessary to bring the paste to a thick but pourable consistency.

Nut and seed milks are milky-looking liquids derived from pureeing soaked nuts or seeds with water. While we may think of these milks as modern inventions, almond and walnut milks have long been known in Europe. Some nuts, such as hickory nuts and pecans, were used by North American indigenous peoples to make nut milks. While nut milks are by no means dairy milk’s nutritional equivalent, they are delicious and healthful in their own right, and a boon to those who cannot or choose not to drink milk. For soy milk, see Soy Milk and Tofu. For coconut milk, see here.

Nut and seed milks are easy to make. The only equipment necessary is a blender and something to strain the blended nut or seed and water mixture through. We have used flour sack towels for this purpose, but nut milk bags are the most efficient option (these are easily purchased from online retailers). Once the milk is strained, there will be pulp left behind in the towel or bag. This pulp can be kept refrigerated and used within a week, or spread it out on a baking sheet and dry it in a very low oven. Once fully dry, it can be ground in a food processor to break up any clumps, then stored at room temperature. We use the pulp in baked goods and smoothies or as a replacement for bread crumbs in some recipes.

Nut milks are as perishable as unpasteurized cow’s milk. Refrigerate them and use within a week. Because homemade nut and seed milks do not contain stabilizers, they will separate upon sitting. Simply shake them before use.