green beans with lemon butter

1 lb. fresh green beans (I actually use my own canned beans in the non-garden season)
1/4 c. butter
1/2 c. sesame seeds (I use less)
1 Tbsp. lemon juice
1 tsp. parsley
1/2 tsp. basil
1/2 tsp. salt
dash of pepper

Fill a saucepan with 2 inches of water and bring to boil. Add green beans and cover. Lower heat and cook until crisp-tender, about 15 minutes. (Not necessary when using canned beans.)
Place butter in small skillet and cook until butter turns brown. Add the sesame seeds, lemon juice, parsley, basil and salt. Drain beans, add to butter mixture and toss to coat.