Heat a medium-sized skillet over medium heat and add the butter. Once melted, add the sage and cook 2 minutes or until the butter is lightly browned and toasted. Remove from the heat and let cool.
In the bowl of an electric stand mixer (or using a handheld mixer) beat together the goat cheese, cream cheese, and and pepper until combined. Add in the sage butter and pistachios, beat to combine.
Lay a large sheet of plastic wrap on the counter and scoop the cheese mixture out of the bowl and onto the counter. Wrap the cheese in plastic wrap, forming a rough ball. Place in the fridge for 1 hour to chill and stiffen.
Once the cheese is well-chilled remove from the fridge and reshape into a ball. Place the pomegranate arils in a shallow bowl and roll the ball in the arils, using your hand to gently push the arils into the cheese ball to adhere. Place on a serving plate.