Zoodles with Tomatoes and Spinach Caper Pesto

Ingredients

• 4 tbsp olive oil + additional ¼ cup
• 2 cloves garlic, minced
• 2 cups baby spinach
• ½ cup flat-leaf parsley
• 3 tbsp capers, drained
• 2 tsp lemon zest, plus 2 tsp fresh lemon juice
• ½ tsp salt
• ¼ tsp black pepper
• For the zoodles
• 1kg zucchini
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 2 cups cherry tomatoes