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Meanwhile, heat the oil in a small saucepan set over medium heat. Add the flour to the pan and cook for about 2-3 minutes (or until the mixture darkens slightly), whisking constantly. Whisk in the milk, 2 teaspoons of the basil, the salt, and the pepper. Continue cooking over medium heat until the sauce thickens slightly, about 3-4 minutes, whisking frequently. Turn off the heat under the pot and add 1 1/2 oz of the Parmigiano-Reggiano and the mascarpone cheese, stirring until the cheese is melted and the sauce is smooth.
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