To make the base of the chimichurri, add the cilantro, parsley, garlic, cumin, onion powder, and red pepper flakes to a food processor, and pulse until the herbs are roughly chopped. 

Add some extra virgin olive oil and red wine vinegar, and pulse a few more times.

Taste for seasoning and add salt and pepper as desired. You can make up to this step a day in advance.

To finish the chimichurri, stir the avocado into the sauce. Cover and store in the fridge.