How to make Pesto Genovese: original Italian recipe for Pasta Sauce

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  1. Is there an advantage to a ceramic mortar and pestle vs stone?  
    I couldn't find the pecorino sardo at my grocery store, can you recommend an alternative or should I just use 6tbsp of parmesan?
    Those pine nuts look different from the ones available to me.  Mine are spherical rather than the oval look of yours.  Is there a difference?

    Thanks.

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