I was recently gifted pesto on two occasions. One from Jane Stephens, who lives in town and one from Ann Maroney, who works in town. The balsamic vinegar is a bit overpowering in flavor and color. After seeing and tasting the results, I may use less balsamic vinegar next time. To expedite the preparation, I added the cherry tomatoes in whole and after they cooked two minutes, I used a potato masher to burst out their flavor. If you like the visual effect of cut cherry tomatoes, you will cut them in half before cooking them. For the garlic, I used a garlic press, pressing each clove separately....