Pan toast the sesame seeds in a dry skillet, stirring until seeds are lightly colored and fragrant, about 5 minutes. Remove from heat and cool completely.
Transfer cooled sesame seeds to a blender. Grind, using a tamper to move and push the seeds around until completely ground and beginning to stick together. If you don't have a tamper, periodically stop to scrape sides with a spatula.
Add salt and 2 Tbsp melted ghee, blending and adding more ghee to reach desired consistency. Taste and adjust salt to personal preference.
Transfer tahini to a glass jar with a lid. Store in the refrigerator. If the mixture separates, stir before using.