In a blender, blend the parsley, cilantro, turmeric, pepper, cumin, garlic, olive oil and lemon juice/zest until smooth (add a bit more oil if it needs more to get your blender going).
Stir in the diced shallot, oregano and chili flakes (it's not a big deal if it all goes in the blender, but I find that stirring in those final ingredients makes them less overwhelming).
Serve on fresh avocado wedges (or literally anything that you love).
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/fresh-chimichurri-sauce-with-avocado-wedges/