In a dry pan over medium-low heat, toast 1 cup of sesame seeds by cooking for about 5 minutes, stirring so that they do not burn.

Grind 1/3 of the toasted seeds with 1/3 of the untoasted seeds in a food processor or coffee grinder. Scrape the sides and bottom and continue to grind until you get a smooth, dry paste that you can work with your hands. Work in batches until all seeds are ground.

In a blender, pour 1/4 c. of oil and your dry paste, blend until well combined. If you want it a little thinner, drizzle in a little more oil and blend again, until it reaches the right consistency.

Mix in salt if desired and store in a clean, lidded container. Now you have tahini paste.

In a large bowl, combine 1 c. tahini paste, dry milk, and confectioner's sugar until well mixed.

Add 1/4 c. - 1/3 c. walnuts and fold them into the mixture.

Brush a container lightly with vegetable oil and divide remaining walnuts in half. Sprinkle half the walnuts on the bottom of the container, add the tahini mixture and press down firmly, sprinkle the remaining walnuts on top and press into the mixture.

Cover and refrigerate overnight.

Stuff into pita as a filling, use as a dessert topping, or eat by itself!