Preheat the oven to 375°F. Line a baking sheet with parchment paper. Spread the sesame seeds into an even layer on the parchment and bake for 10 minutes or so.
As soon as they have a light brown exterior, take them out of the oven and transfer to a plate to cool.
Once completely cooled, put your toasted sesame seeds and 1 tablespoon of the oil and salt in a food processor, and blend until smooth. If it needs more oil, add it by the ½ tablespoon blending in between each addition.
Scoop the finished tahini into an airtight container and keep in the fridge for 3-4 weeks. You may need to give it a good stir before each use much like you would with natural peanut butter, it has the tendency to separate.
Store in an airtight container at room temperature in a cool dry place.
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