Pesto cooking class in Sestri Levante: Make it with marble mortar

You grind the pesto yourself in a marble mortar, the way Genoese cooks have for centuries.

A hands-on pesto-making class in Sestri Levante where you prepare traditional Pesto with a Carrara marble mortar and wooden pestle, starting with the history of basil and ending with a chef certificate and written recipe. The class runs about an hour, includes wine from a local producer and bread to taste your finished pesto, and is offered in English, Spanish, Italian or French with children welcome from age 8.

The experience

The class begins with the story of basil and how pesto came to be, then you move straight to the marble mortar. Each person gets their own Carrara marble mortar and wooden pestle, and you'll work with Pra basil: the variety grown around Genoa that defines the dish. As you grind, the scent fills the room. The instructor walks you through the technique and the small choices that separate good pesto from excellent pesto, revealing the precautions passed down through generations of Genoese cooks.

Once your pesto is ready, you taste it on traditional bread, paired with a glass of wine produced by Cantina del Turin in Sestri Levante. The experience is built to be convivial. You're working alongside others, sharing the moment. At the end, you receive a certificate naming you Chef del Pesto and a written recipe in your choice of Italian, English, French, German or Spanish, with all the secrets for making trofie al pesto at home. You'll also have time for photographs with the certificate and the traditional tools you've used.

The class is private to your group, and the guide speaks your language. If you want to extend the experience into lunch or dinner afterward, that can be arranged for an additional cost you agree on with the operator.

What’s included

• Use of a Carrara marble mortar and wooden pestle.
• Pra basil and all ingredients for your pesto.
• traditional bread to taste your finished pesto.
• one glass of wine from Cantina del Turin.
• bottled water.
• Chef del Pesto certificate.
• written recipe in your choice of five languages.

Before you book

Days and timesEvery day5 departure times: the first at 10:30, the last at 18:00Last departure this season: 14 Nov

Book up to1d before

AgesAdult (14 and older) · Child (8 to 13 years) · Under 8: can't be booked

GroupPrivate

Live guideEnglish, Spanish, French and Italian

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.

Prices and times updated 3 days ago

Good to know

Wheelchair accessibleAccessible transportStroller-friendlyInfant seats availablePets welcomePublic transport nearby

Operated by Pesto Experience a Sestri Levante

Is this one for you?This is a hands-on class where you do the grinding yourself with a marble mortar, not a demonstration you watch, so it suits anyone who wants to learn the technique by doing it, take home a real skill, and have proof they did it in the form of a certificate and a recipe they can follow.

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Top questions

What languages is the tour guided in?

Live guide in English, Spanish, French and Italian.

Can children come?

Yes. Ticket types: Child (8 to 13 years). Children under 8 can't be included in the booking.

What is Pra basil and why does it matter for pesto?

Pra basil is the variety traditionally grown around Genoa and is considered the best for authentic pesto. The class teaches you how to recognize it and how to handle it during preparation to bring out its full flavor and aroma.

Do I need cooking experience to take this class?

No. The class is designed as a hands-on introduction to the traditional method. The instructor demonstrates the technique and guides you through each step as you work with your own mortar and pestle.

What's included in the wine tasting?

You receive one glass of wine produced by Cantina del Turin, a local winery in Sestri Levante, paired with your finished pesto and bread at the end of the class.

What happens to the pesto I make?

You taste it during the class with bread and wine. You take home the written recipe with all the secrets for preparing trofie al pesto, so you can make it again whenever you like.