Combine water in a large shallow pan with the salt.
Carefully place curd in water; bring to a moderate heat.
With your hands in the pot of cooking water, massage curd until soft, shiny, and very elastic. (approx 20 minutes)
MOVE QUICKLY: remove 1 at a time from heat, spread on to plastic wrap about 1/4 - 1/2" thick.
Spread thinly with pesto, roll up the long side, into a pinwheel. wrap plastic on the outside tie off the ends.
Return to water for 2-3 minutes, shock in ice cold water and refrigerate.