1. In a large bowl combine flour, instant yeast, sugar, and salt.

2. Add warm water and olive oil, mixing until a dough begins to form.

3. Knead the dough for about 5–7 minutes until smooth and elastic.

4. Place the dough in an oiled bowl, cover, and allow it to rise for 1–1.5 hours until doubled in size.

5. Prepare the pesto by blending basil, garlic, pine nuts, and Parmesan cheese in a food processor.

6. Slowly stream in olive oil while blending until the pesto becomes smooth. Season with salt and pepper.

7. Punch down the risen dough and roll it into a large rectangle about 1/4 inch thick.

8. Spread the pesto evenly over the dough surface, leaving a small border along one edge.

9. Roll the dough tightly into a log and seal the seam.

10. Slice the log into 12 equal rolls.

11. Arrange three rolls together to form each shamrock shape on a parchment-lined baking sheet.

12. Use small dough pieces to create stems and attach them below each clover.

13. Cover and allow the shaped rolls to rise again for 20–30 minutes.

14. Brush the tops with melted butter.

15. Bake at 375°F (190°C) for 15–20 minutes until golden brown.