Mix the garlic, salt and lemon peel in a food processor or blender to a fine paste. This should take about 30 seconds. Blend in the pistachios, using several turn on/turn off motions until smooth. Add the basil and parsley with thyme, rosemary and blend thoroughly, scraping down the sides of bowl frequently. With the machine running, slowly add the olive oil and mix until creamy. Blend in the lemon juice. Transfer to a jar or container. Cover with a thin layer of olive oil, and seal tightly. Refrigerate until use, serve at room temperature.