Place garlic and shallot in a food processor.  Process until finely chopped.  Add cilantro, pumpkin seeds, vinegar, spinach and 1/2 cup of water and process until smooth.  With the motor running, slowly add the 1/2 cup extra-virgin olive oil and blend until emulsified.  Add the honey, salt and pepper to taste.  The mixture should be a slightly loose sauce consistency. If it is too thick, add water 1 tablespoon a a time.  Can be made up to 1 day in advance and refrigerated.  Bring to room temperature before serving.