Basil Bechemel

4 cups low fat milk
2 cloves of garlic
4 tbsp butter
4 tbsp flour
1/4 cup parmesan, grated
2 tsp lemon zest
juice of one lemon
1/2 cup packed fresh basil
salt and pepper

In a blender, add milk, basil, and garlic. Meanwhile, in another medium sauce pan, melt butter then stir in the flour to create a roux. Cook on medium for a few minutes to remove the raw flour taste. Slowly pour milk mixture into the roux, whisking constantly to remove lumps. Cook for 5-10 minutes to thicken. Remove from heat. Add parmesan, lemon zest, lemon juice, and salt and pepper to taste.