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In a small pan over medium heat, toast the hazelnuts for 5 to 8 minutes, stirring occasionally. Then transfer them to a plate to cool.
While the hazelnuts are cooling, toast the almonds for 3 to 4 minutes in the same pan, stirring frequently, until lightly golden and fragrant. Once the hazelnuts are cool to the touch, rub them together with your hands or a kitchen towel to remove their skins.
In a high-powered blender or food processor, add the nuts, tomatoes, red peppers, garlic, vinegar, paprika, salt, and oil, and blend until smooth.
Garnish with chopped nuts, fresh parsley, and serve.