Toast the black sesame seeds in a skillet over medium heat for about 5 minutes, stirring frequently until fragrant.

Remove the skillet from heat and let the toasted seeds cool for 3 to 5 minutes.

Transfer the cooled seeds to a food processor and blend on high speed for 1 to 2 minutes until they break down into a crumbly texture, scraping down the sides as needed.

Add the honey (1 to 2 tablespoons) and oil (1 tablespoon) to the food processor.

Blend on high speed for 2 to 3 minutes until the mixture becomes smooth and creamy.

Taste the paste and adjust sweetness by adding more honey or adjust texture by adding a bit more oil if desired.

Transfer the black sesame paste to a clean glass jar and seal tightly.

Refrigerate the paste for up to two weeks or freeze for longer storage. Thaw at room temperature and stir before using.