1. combine water in a large shallow pan with the salt.

2. Carefully place curd in water.

3. bring to a moderate heat.

4. with your hands in the pot of cooking water massage curd until soft, shiny, and very elastic. (approx 20 minutes)

5. Move Quickly- remove 1 at a time from heat, spread on to plastic wrap about 1/4 - 1/2" thick.

6. spread thinly with pesto, roll up the long side, into a pinwheel. Wrap plastic on the outside tie off the ends.

7. return to water for 2-3 minutes, shock in ice cold water and refrigerate.

slice in 1/2" round slices and place around a bed of greens or use as an appetizer... Very tasty!