Begin by heating a large skillet over medium/high heat. Add olive oil. 

When the olive oil is fragrant add the onion and 1/4 teaspoon of salt to the pan and cook on low/medium heat for 2-3 minutes. Add the garlic.

Sauté the onion and garlic for an additional 4-6 minutes and remove from heat. Let the onions and garlic cool.  

Next, add the cream cheese to a large bowl and use an electric mixer to mix the cream cheese until smooth. 

Add the shredded cheese, thyme, rosemary, oregano, 1/4 teaspoon salt, and pepper to the bowl and mix until all the ingredients are combined. 

When the onions and garlic are completely cool add them to the cream cheese mixture and mix until smooth. 

Scrape the sides of the bowl into a ball shape and place the cream cheese mixture into the refrigerator for 30-60 minutes (or until the cream cheese ball is firm enough to shape). 

Next, pour the chopped pistachios onto a plate and set aside. 

Remove the cheese ball from the fridge and use a spatula or your hands to form the cream cheese into a perfect ball. 

Carefully roll the ball in the chopped pistachios so that it is completely covered. 

Place the cheese ball on a plate or serving dish and drizzle the ball with honey and sprinkle it with lemon zest. 

Serve with crackers or veggies.