Toast the almonds: Preheat a large, heavy bottomed pan, over medium heat. Pour the slivered raw almonds into the pan in a single layer. Toss frequently until fragrant and golden brown, around 5-7 minutes. Remove from the heat and allow to cool completely.

Make the sauce: Place the toasted almonds in the bowl of a food processor fitted with the "S" blade and pulse into fine crumbs. Be careful not to over process or you will wind up with almond butter. Add the garlic and pulse until incorporated. Add the chopped roasted red peppers, olive oil, red wine vinegar, sweet paprika, and salt, then puree until smooth. You will need to stop and scrape the sides of the food processor every now and then to ensure that everything has been incorporated. If your food processor is having a hard time blending the sauce add the vegetable broth 1 tablespoon at a time until there is enough liquid for the machine to operate properly.